Sunday, October 01, 2006

Grilled Veggie Pasta

2 thin (Japanese) eggplants
2 red peppers
several tomatoes
1/2 yellow onion, diced
3 garlic cloves, minced
1/4 c fresh basil, chopped
1 T fresh rosemary, chopped
red wine vinegar
feta cheese
chunky pasta, cooked (we used mini farfalle)

Grill eggplant, peppers, and tomatoes until skins are charred and come off easily. Chop the vegetables coarsely (trying not to lose any of the juice). Saute the onions and garlic, then add the grilled veggies, basil, and rosemary. Season to taste with salt, pepper, and a splash of red wine vinegar. Toss with pasta and top with crumbled feta.

A good basic pasta dish. 3 1/2 stars.

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