https://foodland.iga.com/Recipes/Detail/5540/Rigatoni_With_Grilled_Vegetables
Yield: 3 servings
| 1 | package | (8 ounce) Rigatoni pasta | |
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| 1 | medium eggplant, cut into 1/4 inch slices and placed between paper towels to remove excess moisture | ||
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| 1 | green bell pepper, cut in half and seeds removed | ||
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| 1 | red bell pepper, cut in half and seeds removed | ||
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| 1 | yellow bell pepper, cut in half and seeds removed | ||
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| 1 | large red onion, peeled and sliced 1/4 inch thick for grilling | ||
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| 2 | tablespoons | olive oil | |
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| 1 | jar | (26 ounce) your favorite pasta sauce | |
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| lots of Parmesan and Romano blend cheese, grated | |||
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Cook pasta according to package directions; drain.
Place vegetables on a grilling basket and brush with oil. Grill until crisp tender and grill marks appear. Remove from grill and chop vegetables into bite size pieces.
Heat pasta sauce in saucepan. Pour sauce over hot pasta; top with grilled vegetables. Serve with grated cheese blend and fresh herbs.
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/5540/Rigatoni_With_Grilled_Vegetables
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