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 Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


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