Grilled Garden Pasta - Vegan

By jacewildman

Ingredients

• 1/2 cup small fresh basil leaves or fresh Italian (flat-leaf) parsley leaves
• 1 or 2 cloves garlic, minced
• 2 tsp. finely shredded lemon peel
• 6 oz. dried spaghetti or fettucine
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/2 tsp. kosher salt or salt
• 2 leeks or baby Vidalia onions or 1 small onion
• 1 small eggplant (12 oz.) and/or 1 medium zucchini
• 2 medium tomatoes, sliced 3/4 inch thick

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

1. In a bowl combine basil, garlic, and lemon peel. Set aside.

2. Prepare spaghetti according to package directions. Drain. Toss pasta with olive oil, lemon juice, and salt. Cover and keep warm.

3. Meanwhile, prepare vegetables. If using leeks, trim root end and tough green leaves; halve leeks lengthwise and wash thoroughly. If using onions, cut into 3/4-inch slices. If using eggplant, peel if desired, and cut into 3/4-inch slices. If using zucchini, halve lengthwise. Brush vegetables with olive oil or cooking oil.

4. Heat a nonstick or well-seasoned grill pan on stovetop over medium heat until hot. Add half the eggplant, onions, and tomatoes to grill pan; grill about 5 minutes per side or until brown and tender. Repeat with remaining vegetables.

5. Cut vegetables into bite-size chunks. On a large platter swirl pasta with a fork to make a large nest, or divide pasta among 4 plates. Transfer vegetable mixture from cutting board to pasta nests. Sprinkle garlic mixture over all. Makes 4 servings.

For tabletop grill: Preheat grill according to manufacturer's directions. Grill leeks or onions, eggplant, and tomato slices on grill until eggplant and onion are tender and tomato is heated through. If using a covered grill, close lid. For covered grill, allow 5 to 6 minutes for leeks, 4 to 5 minutes for eggplant and onion, and 2 to 3 minutes for tomatoes. (For open grill, allow 12 to 14 minutes for leeks, 8 to 10 minutes for eggplant, and 4 to 5 minutes for tomatoes, turning once.)