Grilled Vegetables with Bowtie Noodles and Parmesan

Grilled summer vegetables tossed with pasta, make a colorful and nutritious main dish meal.


2/3 cup olive oil
1 teaspoon each dried rosemary, thyme, basil
1 1/2 Tablespoons fresh parsley, chopped
3 garlic cloves, minced
1 medium eggplant, cut into 1/2-inch slices
1 medium onion, cut into 1/2-inch slices
1 red bell pepper, quartered
1 yellow bell pepper, quartered
salt and pepper to taste
8 ounces bowtie noodles, cooked al dente, drained
2/3 cup Parmesan cheese, grated


Mix together olive oil, herbs, parsley, garlic, and honey. Add vegetables, toss. Season with salt and pepper. Cover and let stand 1-2 hours.

Prepare grill. Spray rack with non-stick spray. Remove vegetables, reserving marinade. Grill vegetables until tender, about 4 minutes per side. Cool and cut vegetables into ½-inch pieces.

Place hot noodles in a large bowl. Add grilled vegetables, reserved marinade and Parmesan cheese. Toss and serve.

Serves: 4

golden blossom honey product