Grilled vegetables are delicious with chunky pasta in a tangy dressing. Serve this salad as a light lunch or offer it as an accompaniment for grilled poultry or meat, when it will serve 6 or 8.
Healthy Cooking Tip
Grilling or baking is a healthy cooking method for vegetables like eggplant, which can absorb large amounts of fat when they are fried or sauteed in oil.
- prep 35 min cook 25 min
- serves 4
- 8 ounces rigatoni
- 1 large red pepper, seeded and halved
- 2 medium tomatoes, cut into wedges
- 1 medium eggplant, trimmed and sliced lengthways
- 2 tablespoons balsamic vinegar or lemon juice
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped capers
- 1 large garlic clove, crushed (optional)
- 1/4 cup grated Parmesan cheese
- Salt and pepper
- For a hearty vegetarian main-course salad, stir in 1 can (15 ounces) cannellini or red kidney beans, drained and rinsed.
- Add grilled zucchini and asparagus. Slice the zucchini lengthways. Grill alongside the eggplant and tomatoes.
- Replace the eggplant with well-drained, bottled artichokes.
- Calories: 242
- Calories from Fat: 63
- Fat: 7 g
- Saturated Fat: 2 g
- Sodium: 137 mg
- Carbs: 38 g
- Sugars: 7 g
- Protein: 8 g
- Fiber: 4 g
How to make it 1 hour, plus 30 minutes marinating time
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