Penne Pasta with Grilled Vegetables

We love to grill fresh vegetables in the summer. You can use them in so many ways. Here they are tossed with pasta.



1 large eggplant, trim off ends and cut into 1/2 inch thick rounds

2 large ripe tomatoes, cut in half

1 tablespoon olive oil

salt and pepper to taste



8 ounces penne pasta

1/4 cup fresh Italian parsley, chopped

2 tablespoons olive oil

1 large clove garlic, minced

1/4 cup parmesean cheese, grated

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


To grill vegetables:
Lightly coat or spray eggplant rounds and tomato halves with olive oil. Sprinkle with salt and pepper and grill on each side until browned, turning often. Set aside. When cooled, chop eggplant into 1/2 inch wide strips and cut tomatoes into 1 inch pieces. Place in a bowl and stir in honey.
Cook pasta according to package directions until just al dente. Drain pasta and return to pot. Add remaining ingredients along with eggplant mixture. Toss to blend. Season to taste with salt and pepper.
Serves: 4