Let me also say that we had a refrigerator full of vegetables that needed a home. So we simply created one with this new recipe. This is a great way to use up some of the bounty of your vegetable garden.
Linguine with Grilled Summer Vegetables
2 zucchini (about 2 pounds), sliced in half lengthwise
1 small eggplant, sliced into 4 pieces lengthwise
2 red bell peppers, seeded and cut to lay flat
1 red onion, sliced into 1/2 inch rings (do not separate rings)
1/2 cup olive oil, divided
salt and pepper
1/4 cup fresh basil, chopped
3 tablespoons lemon juice
zest from 1 lemon
2 teaspoons Dijon mustard
1 lb linguine (gluten-free)
2 oz grated Parmesan (about 1 cup)
1. Preheat gas or charcoal grill. Fill a large saucepan or stockpot without enough water to boil linguine, place on a medium-high burner and cook pasta until al dente, about 8 minutes. Drain and set aside in a large serving bowl.
2. Place vegetables on a large baking sheet. Skewer the onions to hold in place. Baste the vegetables with 3 tablespoons olive oil, then season with salt and pepper. Grill the vegetables, turning once and cook for 8-10 minutes. Cut cooked vegetables into 1-inch pieces and toss with pasta.
3. In a small bowl whisk together basil, 5 tablespoons olive oil, lemon juice, lemon zest, and Dijon mustard. Toss with vegetables and pasta. Sprinkle with Parmesan and toss lightly. Salt and pepper to taste. Serve.