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

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


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