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Grilled Veggie Pasta Primavera Recipe

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This recipe for Grilled Veggie Pasta Primavera, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Danner
Added: Sunday, January 18, 2009


2 cans (14.5 oz.) each Hunts Diced Tomatoes, undrained
1 medium eggplant, peeled, cut in 1/4-inch slices
1 medium zucchini, cut in 1/4-inch slices
1 medium crookneck squash, cut in 1/4-inch slices
1 medium red bell pepper, cut in 1/2-inch strips
1 medium red onion, peeled, cut in 3/4-inch wedges
1/2 tsp. salt
1/4 tsp. ground pepper
1/4 c. olive oil
1 pkg. dry linguine, broken in half, prepared as on package
1/2 c. lowfat shredded Parmesan cheese

Preheat grill to med-high heat. Combine eggplant, zucchini, squash, bell pepper, and onion in large bowl. Season with salt and black pepper. Drizzle with oil; toss to coat. Place in grill basket. Grill until vegetables are crisp tender and slightly charred, stirring frequently. Remove vegetables from grill; cover to keep warm. Set aside. Toss pasta, undrained tomatoes, and vegetables in large bowl until well blended; sprinkle with cheese. Serve warm.




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