Amanda's Kitchen Recipe Archive

Grilled Veggie and Pasta Salad

Vegan
Preparation:  30 minutes
Serves 6
 
• 1/3 c olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 eggplant, sliced into 1/2 inch slices
• 2 zucchini, sliced into 1/2 inch slices
• 1 red onion, sliced into 1/2 inch slices
• 2 red peppers, sliced into 1 inch slices
• 3 c. dried penne pasta
• 1 clove garlic
• 1/3 c balsamic or red wine vinegar
• 2 tsp dijon mustarf
• 1/4 c parsley, chopped
• 1/4 c. green onion, sliced thinly

 
1. In a  bowl, mix together the oil, salt and pepper.
2. Add the eggplant, zucchini, onions and red peppers to the bowl and toss until they are all covered in oil.
3. Grill the veggies on a BBQ or under the grill for 1-2 minutes on each side (or until the are the desired tenderness and colour).
4. Remove the veggies from the grill and allow them to cool a bit.
5. Cut the veggies into bite-size chunks.
6. Meanwhile bowl the pasta in in a large pan or boiling water for 8-10 minutes, or until tender.
7. Drain the pasta.
8. While the pasta is cooking, mix the remainin oil (from step 1) with the vinegar, dijon mustard, parsey and green onions.
9. Combine the pasta, veggies and oil mixture.
10. Toss and serve.
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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: July 9, 2000

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