3 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon thyme
1/2 teaspoon ground black pepper
4 small eggplants, cut in half lengthwise
2 small zucchini, cut in half lengthwise
1 medium red onion, quartered
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
6 ounces uncooked bite-sized pasta
1/2 cup reduced-sodium vegetable broth
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1 cup cherry tomatoes, halved
Combine vinegar, oil, thyme and black pepper in a shallow dish. Add eggplants, zucchini, onion and bell peppers and toss evenly to coat. Cover and let stand at room temperature for 1 hour.
Cook pasta according to package directions without salt or oil. Drain and rinse well with cold water.
Remove vegetables from marinade and reserve marinade. Grill vegetables over medium heat for 3 to 4 minutes per side or until tender. Cool vegetables and cut into 1-inch pieces.
Combine vegetables and pasta in a large bowl. Add remaining ingredients to the reserved marinade and mix well. Pour dressing over vegetables and pasta and toss to coat. Gently stir in tomatoes and serve.
Recipe makes 9 servings.
Serving size: 8 ounces
Calories: 115; Total Fat: 2g; Saturated Fat: trace; Cholesterol: 0mg; Sodium: 91mg; Carbohydrates: 21g; Protein: 4g; Fiber: 3g
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