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Penne with Grilled Balsamic Vegetables

Name: Penne with Grilled Balsamic Vegetables
Total time: 45 min
Yield: Serves 6
Ingredients: 1 small (1/2-pound) eggplant, cut into 1/2-inch thick slices; 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided; 1/3 cup balsamic vinegar; 2 tablespoons Dijon mustard; 3 cloves garlic, finely chopped, divided; 1 teaspoon ground black pepper; 1 large red onion, cut into 1/2-inch thick slices; 3 portobello mushroom caps, halved; 1 bunch asparagus, trimmed; 1 large fennel bulb, cut into 1/2-inch thick slices; 1 pound whole wheat penne pasta; 2 tablespoons extra-virgin olive oil; 3 tablespoons finely chopped marjoram; 1/4 cup grated Romano cheese

Serves 6

Time 45 min

Grilling vegetables brings out their natural sweetness and complements the tangy balsamic vinegar that ties this dish together. This all-purpose balsamic marinade can be used with any of your favorite vegetables, like zucchini and bell peppers, or even for meats like chicken breast and steak.

Special Diets:

Vegetarian

High-Fiber

Ingredients

1 small (1/2-pound) eggplant, cut into 1/2-inch thick slices
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1/3 cup balsamic vinegar
2 tablespoons Dijon mustard
3 cloves garlic, finely chopped, divided
1 teaspoon ground black pepper
1 large red onion, cut into 1/2-inch thick slices
3 portobello mushroom caps, halved
1 bunch asparagus, trimmed
1 large fennel bulb, cut into 1/2-inch thick slices
1 pound whole wheat penne pasta
2 tablespoons extra-virgin olive oil
3 tablespoons finely chopped marjoram
1/4 cup grated Romano cheese

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Method

Combine 1/4 cup oil, vinegar, mustard, half of the garlic and pepper in a large bowl and stir.

Add eggplant, onions, mushrooms, asparagus and fennel.

Toss to coat, cover and set aside for 4 hours at room temperature, tossing occasionally.

Remove vegetables from the marinade and discard marinade.

Prepare a grill for medium heat cooking.

Working in batches as needed, arrange marinated vegetables over the grill grates and cook, covered, until tender, about 5 to 8 minutes (depending on vegetable), flipping once or twice.

Transfer vegetables to a cutting board, and chop into bite-size pieces. Set aside.

For the pasta, bring a large pot of salted water to a boil.

Add pasta and cook until just tender, 12 to 14 minutes.

Drain well and transfer to a large bowl.

Add remaining oil and garlic and toss to combine.

Stir in marjoram, cheese, and reserved vegetables, and toss to combine.

Transfer to bowls or a large platter and serve.

Nutritional Info:

Per serving: 500 calories (150 from fat), 17g total fat, 3g saturated fat, 5mg cholesterol, 530mg sodium, 73g carbohydrates (9g dietary fiber, 9g sugar), 15g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

1 small (1/2-pound) eggplant, cut into 1/2-inch thick slices
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1/3 cup balsamic vinegar
2 tablespoons Dijon mustard
3 cloves garlic, finely chopped, divided
1 teaspoon ground black pepper
1 large red onion, cut into 1/2-inch thick slices
3 portobello mushroom caps, halved
1 bunch asparagus, trimmed
1 large fennel bulb, cut into 1/2-inch thick slices
1 pound whole wheat penne pasta
2 tablespoons extra-virgin olive oil
3 tablespoons finely chopped marjoram
1/4 cup grated Romano cheese

Shop with Prime

Exclusively for Prime members in select ZIP codes.