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:
Ingredients
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
Serving Size
Calories
500
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.