Rigatoni with Grilled Veggies

Name: Rigatoni with Grilled Veggies
Ingredients: 1 (1-pound) box rigatoni; 1 baby Italian eggplant, sliced in 1/2-inch thick discs; 1 zucchini, sliced in 1/2 lengthwise; 1 medium onion, sliced; 1 red bell pepper, quartered, cored and seeds removed; 3 tablespoons olive oil; Salt and freshly ground black pepper; 1 tablespoon chopped garlic; 1 teaspoon crushed red pepper flakes

9 ingredients

11 steps

Ingredients

1 (1-pound) box rigatoni
1 baby Italian eggplant, sliced in 1/2-inch thick discs
1 zucchini, sliced in 1/2 lengthwise
1 medium onion, sliced
1 red bell pepper, quartered, cored and seeds removed
3 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon chopped garlic
1 teaspoon crushed red pepper flakes

Directions

1

Preheat a grill or grill pan over medium-high heat.
2

Bring a large pot of salted water to a boil over high heat.
3

Add pasta and cook until al dente about 8 minutes.
4

Drain and set aside.
5

Lightly brush all sides of each vegetable with the 1 tablespoon of olive oil.
6

Place on the grill or grill pan, season with salt and pepper and grill for 3 minutes per side.
7

Transfer to a cutting board and cut all the vegetables into bite-size pieces.
8

Add remaining 2 tablespoons olive oil to a large skillet over medium heat.
9

Add garlic and red pepper flakes and saute for 1 minute.
10

Stir in the pasta, add the chopped vegetables and toss.
11

Transfer to a serving dish and serve immediately.