Grilled Vegetable Pasta Salad
The ultimate BBQ side dish or to have on its own.
230g eggplant, topped and cut into 1cm-thick rounds
230g red onions, peeled and cut into 1/2 cm-thick slices
230g rotini
1/2 cup basil pesto
3 tbs dry-packed sun-dried tomatoes, sliced
3 tbs pine nuts, toasted
Ingredients
230g baby zucchini, topped and halved lengthways230g eggplant, topped and cut into 1cm-thick rounds
230g red onions, peeled and cut into 1/2 cm-thick slices
230g rotini
1/2 cup basil pesto
3 tbs dry-packed sun-dried tomatoes, sliced
3 tbs pine nuts, toasted
Method
1. Prepare a lightly oiled grill pan and place over medium heat. Coat zucchini, eggplant and onions on both sides with olive oil spray, and season to taste with salt and pepper. Grill vegetables (in batches, if necessary), turning, until golden brown and tender, about 6 minutes. Transfer to a chopping board and then cut into bite-size pieces.
2. Cook pasta as per packet directions. Drain and immediately toss in serving bowl with pesto, tomatoes and grilled vegies. Season to taste with salt and pepper. Scatter on pine nuts. Serve.
Notes
NUTRITIONAL INFO PER SERVING
1,285 kJ (307 cal), 11g protein, 38g carbs, 4g fibre, 13g fat (3g sat fat), 168mg sodium
- Source:
- Prevention
- Author:
- Photographer:
- Lucas Zarebinski
