Rigatoni And Grilled Vegetables Recipes

Steps:

• Bring a large pot of water to a boil. Preheat a grill to medium high. Put the tomatoes in a large heatproof bowl; add a big pinch each of salt and pepper. Warm the olive oil and garlic in a small saucepan over medium-low heat until the garlic softens but does not brown, 5 minutes. Pour the garlic oil over the tomatoes; toss.
• Lightly brush the bell pepper and carrot halves with olive oil. Grill, turning occasionally, until crisp-tender and well marked, about 10 minutes. Remove to a cutting board; chop the pepper and thinly slice the carrots. Add to the tomatoes and toss.
• Add the pasta and a few big pinches of salt to the boiling water and cook as the label directs for al dente, adding the broccoli in the last 2 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the vegetables, along with 2 tablespoons of the cooking water; toss to coat, gradually adding more cooking water as needed if the pasta seems dry. Season with salt and pepper.
• Add the basil and chives to the pasta and toss again. Divide among bowls and top with the ricotta salata.

Steps:

• Preheat a grill to high. Toss the eggplants, zucchini and tomatoes with 1 tablespoon olive oil; season with salt and pepper. Place the vegetables cut-side down on the grill along with the sausages. Cook, turning occasionally, until the vegetables are tender and the sausages are cooked through, about 4 minutes for the tomatoes and 10 to 12 minutes for the sausages and remaining vegetables. Transfer to a cutting board and let cool slightly.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
• Combine the basil, mint, garlic and the remaining 2 tablespoons olive oil in a large bowl. Chop the vegetables and sausages and add to the bowl. Add the pasta and 1/2 cup of the reserved cooking water and toss to combine, adding more cooking water as needed to loosen. Top each serving of pasta with the ricotta. Season with salt and pepper.

Steps:

• Preheat a grill or grill pan over medium-high heat.
• Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente about 8 minutes. Drain and set aside.
• Lightly brush all sides of each vegetable with the 1 tablespoon of olive oil. Place on the grill or grill pan, season with salt and pepper and grill for 3 minutes per side. Transfer to a cutting board and cut all the vegetables into bite-size pieces.
• Add remaining 2 tablespoons olive oil to a large skillet over medium heat. Add garlic and red pepper flakes and saute for 1 minute. Stir in the pasta, add the chopped vegetables and toss.
• Transfer to a serving dish and serve immediately.

Steps:

• In a large saucepan or dutch oven, cook rigatoni to desired doneness as directed on package.
• Drain; return to saucepan.
• Cover to keep warm.
• Meanwhile, heat grill.
• In large bowl, combine eggplant, zucchini, bell pepper and onion.
• Add rosemary, lemon peel, garlic, salt, pepper, oil and lemon juice; toss to coat.
• Cut 24X18 inch piece of heavy duty foil.
• Place vegetables in center of foil.
• Wrap packet securely using double-fold seals, allowing room for heat expansion.
• When ready to grill, place packet, seam side down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals.
• Cook 8 to 10 minutes or until vegetables are tender, turning packet once halfway through cooking and adding tomatoes after 4 to 5 minutes of cooking time.
• Open packet carefully to allow steam to escape.
• Add hot cooked vegetables to cooked rigatoni; toss gently to mix.
• Sprinkle with cheese.
• If desired, garnish with additional rosemary sprigs.