Grilled Vegetable Rigatoni

JUDY KIM

Grilled zucchini and eggplant make noodles into a hearty meal.

INGREDIENTS
kosher salt
1 lb. rigatoni rigate
green zucchini, cut into 1/4″ diagonal slices
large eggplant, cut into 1/4″ rounds
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
3 c. marinara
1/4 c. Freshly Chopped Parsley
DIRECTIONS
  1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain pasta.
  2. Meanwhile, preheat barbecue over medium-high heat. On a rimmed sheet pan, lay out zucchini and eggplant slices. Season with salt and pepper, then drizzle with olive oil and massage gently. Place vegetables in a single layer and grill until charred on both sides, about 2 minutes per side.
  3. Place the pot over medium heat and add marinara; stir until warmed through. Toss together with pasta, grilled vegetables and parsley.
  4. Serve immediately.

SOURCE: Delish, Judy Kim