Rigatoni with Mixed Grilled Vegetables
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Yield: 1 servings Ready in 1 hours
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|; large, up to 10|
|Black Pepper; freshly ground|
|1 lgYellow squash; sliced into|
|; clean and sliced|
|; 1/4-inch rounds (12|
|1 Red onion; peeled and cut|
|1/4 cChopped fresh basil|
|1 cGrated Parmesan cheese|
|; or quarters, if|
|1 Red bell pepper; seeded and|
|1/4 colive oil|
|8 ozMushrooms; trimmed, wiped|
|; vertically in half,|
|1 lbDry rigatoni pasta|
|2 Garlic; minced|
|1 tsChopped fresh oregano or 1/2|
|1 lgZucchini sliced into|
|; 1/2-inch strips|
|1 Green bell pepper; seeded|
|; 1/2-inch strips|
|; 1/4-inch round|
Rigatoni with Mixed Grilled Vegetables Preparation
TO MARINATE THE VEGETABLES: In a large mixing bowl, combine the olive oil, oregano, and garlic, with 1 teaspoon of salt and 1/2 teaspoon black pepper. Toss this with the vegetables and marinate at room temperature for at least an hour. TO GRILL THE VEGETABLES: Prepare your charbroiler as you ordinarily would and grill the vegetables, in batches until tender. Or, preheat your broiler and broil the vegetables, turning them once, until browned on both sides. (You can also set your oven to 500? F. and roast the vegetables for 30 minutes.) If you think the pieces are too large for pasta, then cool the vegetables for 10 minutes and chop them into manageable pieces. Bring 3 quarts lightly salted water to a boil. Add the rigatoni and cook for about 12 minutes or until tender but still firm to the bite. Drain, toss with the vegetables, basil and Parmesan cheese. Season with salt and pepper to taste, and serve immediately. Per serving: 1059 Calories (kcal); 80g Total Fat; (65% calories from fat); 43g Protein; 50g Carbohydrate; 63mg Cholesterol; 1512mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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