Rigatoni with Mixed Grilled Vegetables
1/4 cup of olive oil
1 teaspoon of chopped fresh oregano or 1/2 dried
2 Garlic cloves, minced
Salt
Freshly ground black pepper
1 large Zucchini sliced into
1 large Yellow squash, sliced into 1/4-inch rounds (12 ounces)
1 Red onion; peeled and cut 1/4-inch round pieces
8 ounces of mushrooms; trimmed, wiped clean and sliced vertically in half,
or quarters, if large, up to 10
1 Red bell pepper, seeded and 1/2-inch strips
1 Green bell pepper, seeded 1/2-inch strips
1 pound of dry rigatoni pasta
1/4 cup of chopped fresh basil
1 cup of grated Parmesan cheese
TO MARINATE THE VEGETABLES: In a large mixing bowl, combine the olive oil,
oregano, and garlic, with 1 teaspoon of salt and 1/2 teaspoon black pepper.
Toss this with the vegetables and marinate at room temperature for at least
an hour.
TO GRILL THE VEGETABLES: Prepare your charbroiler as you ordinarily would
and grill the vegetables, in batches until tender. Or, preheat your broiler
and broil the vegetables, turning them once, until browned on both sides.
(You can also set your oven to 500ºF and roast the vegetables for 30
minutes.) If you think the pieces are too large for pasta, then cool the
vegetables for 10 minutes and chop them into manageable pieces. Bring 3
quarts lightly salted water to a boil. Add the rigatoni and cook for about
12 minutes or until tender but still firm to the bite. Drain, toss with the
vegetables, basil and Parmesan cheese. Season with salt and pepper to taste,
and serve immediately.
Converted by MC_Buster. Per serving: 1059 Calories (kcal); 80g Total Fat;
(65% calories from fat); 43g Protein; 50g Carbohydrate; 63mg Cholesterol;
1512mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 8 1/2
Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster
v2.0n.
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