1/3 cup olive oil
2 teaspoons salt
1 teaspoon pepper
1 large eggplant, cut in 1/2 inch slices
2 zucchini, cut in 1/2 inch slices
1 large red onion, cut in 1/2 inch slices
3 cups penne rigate
1 clove garlic, minced
1/3 cup red wine vinegar
2 teaspoons Dijon mustard
1/4 cup each chopped fresh parsley and green onion
373 ml jar Primo Roasted Red Peppers, drained and cut into strips
Preparation Instructions:
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In a small bowl, combine 2 tablespoons olive oil, 1/2 teaspoon salt and pepper. Toss with eggplant, zucchini and red onion. Grill vegetables in batches over medium high heat or broil 1 to 2 minutes per side until browned. Cut vegetables into chunks. Meanwhile, in a large pot of boiling, salted water, cook pasta 8 to 10 minutes, or until tender but firm; drain. Whisk together remaining olive oil, salt, and pepper with garlic, vinegar, mustard, parsley and green onion. In a large bowl, toss together pasta, grilled vegetables, roasted red peppers and dressing. Makes 6 servings.