Rigatoni And Grilled Vegetables

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Ready In:
50mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • In a large saucepan or dutch oven, cook rigatoni to desired doneness as directed on package.
  • Drain; return to saucepan.
  • Cover to keep warm.
  • Meanwhile, heat grill.
  • In large bowl, combine eggplant, zucchini, bell pepper and onion.
  • Add rosemary, lemon peel, garlic, salt, pepper, oil and lemon juice; toss to coat.
  • Cut 24X18 inch piece of heavy duty foil.
  • Place vegetables in center of foil.
  • Wrap packet securely using double-fold seals, allowing room for heat expansion.
  • When ready to grill, place packet, seam side down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals.
  • Cook 8 to 10 minutes or until vegetables are tender, turning packet once halfway through cooking and adding tomatoes after 4 to 5 minutes of cooking time.
  • Open packet carefully to allow steam to escape.
  • Add hot cooked vegetables to cooked rigatoni; toss gently to mix.
  • Sprinkle with cheese.
  • If desired, garnish with additional rosemary sprigs.

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RECIPE SUBMITTED BY

Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.
 
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