Ingredients

The following ingredients have 6 Servings
  • 8 oz uncooked linguine
  • 4 medium tomatoes, chopped
  • 1/3 cup coarsely chopped fresh basil leaves
  • 6 tablespoons olive or vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 cloves garlic, finely chopped
  • 1/2 eggplant, cut into 1/2-inch slices
  • 1 medium red bell pepper, quartered
  • 1 medium yellow summer squash, cut in half lengthwise
  • 1 medium onion, cut into 1/2-inch slices
  • 4 oz chèvre (goat) cheese, crumbled
  • 1/3 cup shredded fresh Parmesan cheese

Instruction

  • Heat gas or charcoal grill. In Dutch oven or 4-quart saucepan, cook linguine to desired doneness as directed on package.
  • Meanwhile, in large bowl, mix tomatoes, basil, 4 tablespoons of the oil, the salt and pepper; set aside.
  • In small bowl, mix remaining 2 tablespoons oil and the garlic. In ungreased 15x10x1-inch pan, place eggplant, bell pepper, summer squash and onion. Brush with oil-garlic mixture.
  • Place eggplant, bell pepper, summer squash and onion pieces directly on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning frequently, until vegetables are crisp-tender.
  • Coarsely chop vegetables; add to tomato mixture. Add chèvre; mix gently.
  • Drain linguine; place on serving platter. Top with vegetable mixture and Parmesan cheese.