School Buzz
BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Grilled Eggplant and Tomato Pasta Salad

From Stop and Smell the Rosemary

Ingredients: 

Salad:
1 medium eggplant, peeled, cut into ¼-inch slices, brushed with olive oil, and grilled until tender
4 medium tomatoes, seeded and sliced, grilled and peeled
2 large red bell peppers, roasted, peeled and seeded
8 ounces penne pasta, cooked al dente

Dressing:
½ cup extra virgin olive oil
3 Tablespoons red wine vinegar
1 Tablespoon minced shallot
½ teaspoon minced garlic
1 teaspoon salt
½ teaspoon freshly ground pepper
Chopped fresh parsley

Recipe directions: 

Chop eggplant, tomatoes and bell peppers. Place in a large bowl. Add pasta. Set aside. Whisk oil, vinegar, shallot, garlic, salt and pepper until combined in a separate bowl. Pour dressing over vegetables and pasta. Toss thoroughly and garnish with parsley. Serve at room temperature.

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