Ingredients
1 1/4
cup balsamic vinaigrette dressing
1
tablespoon Italian seasoning
1
medium green bell pepper, cut into 3 pieces
1
medium zucchini, cut in half lengthwise
1
medium eggplant (1 1/2 lb), cut lengthwise into 1/2-inch slices
1
medium onion, cut into 1/2-inch slices
1
package (16 oz) tricolor fusilli pasta
1/2
teaspoon salt
1/2
teaspoon pepper
1/2
cup shredded Parmesan cheese
Preparation
In large nonmetal dish or 2-gallon resealable food-storage plastic bag, mix dressing, Italian seasoning, bell pepper, zucchini, eggplant and onion; turn to coat. Cover, or seal bag; let stand 1 hour to blend flavors.
Meanwhile, cook and drain pasta as directed on package. Rinse with cold water; drain well; set aside.
Heat gas or charcoal grill. Place vegetables in grill basket (grill “wok”), or place directly on grill rack; reserve dressing.
Place grill basket on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning vegetables and brushing with dressing once, until tender.
In large serving bowl, combine pasta with reserved dressing, salt and pepper. Dice vegetables; fold into pasta in bowl. Sprinkle cheese over top.
