Ingredients Jump to Instructions ↓

  1. 3 tablespoons red wine vinegar

  2. 1 tablespoon olive oil

  3. 2 teaspoons fresh thyme

  4. 1/2 teaspoon black pepper

  5. 4 small Japanese eggplants, cut lengthwise into 1/2-inch-thick slices

  6. 2 small zucchini, cut in half lengthwise

  7. 1 medium red onion, quartered

  8. 1 red bell pepper, halved and seeded

  9. 1 yellow bell pepper, halved and seeded

  10. 6 ounces uncooked ziti or penne pasta

  11. 1/2 cup reduced-sodium chicken broth

  12. 1 tablespoon honey

  13. 1 tablespoon Dijon mustard

  14. 1/2 teaspoon dried Italian seasoning

  15. 1/4 teaspoon salt

  16. 1 cup cherry tomato halves

Instructions Jump to Ingredients ↑

  1. Combine vinegar, oil, thyme and black pepper in shallow bowl. Add eggplants, zucchini, onion and bell peppers; toss to coat evenly. Let stand at room temperature 1 hour or cover and refrigerate overnight.

  2. Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water; set aside.

  3. Remove vegetables from marinade; reserve marinade. Grill vegetables over medium-hot coals until tender, about 3 to 4 minutes per side. Cool vegetables; cut into 1-inch pieces. Combine vegetables and pasta in large bowl. Add chicken broth, honey, mustard, Italian seasoning and salt to reserved vegetable marinade; whisk to combine. Pour over vegetable-pasta mixture. Gently stir in tomato halves. Serve chilled or at room temperature.


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