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  • Grilled Veggies With Penne

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  • Vegetable or canola oil, for grilling
    1 pound penne pasta
    2 pints grape tomatoes
    1/3 cup good-quality, fruity olive oil, divided
    2 teaspoons kosher salt, divided
    Freshly ground black pepper, to taste
    1 medium (about 6 to 8 inches) eggplant
    2 medium red onions, peeled
    2 medium zucchini
    1 large red pepper
    1/2 teaspoon favorite salt-free all-purpose seasoning
    1 (7- to 8-ounce) container cherry- or pearl-sized fresh mozzarella, drained
    1/3 cup fresh sliced basil or oregano leaves, for garnish
    Preheat grill to medium-high. When grill is hot, oil grates.
    While grill heats up, cook the pasta according to package directions. Drain, reserving 1 cup pasta water, and keep warm.
    Place the tomatoes on a double piece of foil. Drizzle with about 2 tablespoons of the olive oil and sprinkle with 1 teaspoon of the salt and pepper. Enclose tomatoes in foil and place on grill.
    Using a serrated knife, cut the eggplant into 1/2-inch-thick slices. Slice the onion into 1/2-inch-thick slices. Slice the zucchini in half lengthwise. Cut the red pepper into eighths. Place all vegetables on a sided baking sheet. Brush both sides of vegetables with remaining olive oil (using more if needed), sprinkle with remaining salt, black pepper and the salt-free seasoning.
    Place vegetables on grill and grill for about 5 minutes on each side or until tender with nice grill marks on each side. If some cook faster than others, move them to a cooler part of grill. Grape tomatoes should have burst open in foil, becoming juicy.
    Remove vegetables from grill. Cut the eggplant, zucchini and red pepper into 1-inch pieces. Separate onion into rings.
    In a large serving bowl, toss hot pasta with vegetables. Add tomatoes with juices; toss to coat. If too dry, drizzle with some reserved pasta water or a bit more olive oil. Add the mozzarella and toss again. Serve garnished with the herbs.
    Makes 6 servings.
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