The uniqueness of this marinated salad lies in the grilling of the vegetables before serving.
Makes 9 (1-cup) servings
|3||tablespoons red wine vinegar|
|1||tablespoon olive oil|
|2||teaspoons fresh thyme|
|1/2||teaspoon black pepper|
|4||small Japanese eggplants, cut lengthwise into 1/2-inch-thick slices|
|2||small zucchini, cut in half lengthwise|
|1||medium red onion, quartered|
|1||red bell pepper, halved and seeded|
|1||yellow bell pepper, halved and seeded|
|6||ounces uncooked ziti or penne pasta|
|1/2||cup reduced-sodium chicken broth|
|1||tablespoon Dijon mustard|
|1/2||teaspoon dried Italian seasoning|
|1||cup cherry tomato halves|
- Combine vinegar, oil, thyme and black pepper in shallow bowl. Add eggplants, zucchini, onion and bell peppers; toss to coat evenly. Let stand at room temperature 1 hour or cover and refrigerate overnight.
- Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water; set aside.
- Remove vegetables from marinade; reserve marinade. Grill vegetables over medium-hot coals until tender, about 3 to 4 minutes per side. Cool vegetables; cut into 1-inch pieces. Combine vegetables and pasta in large bowl. Add chicken broth, honey, mustard, Italian seasoning and salt to reserved vegetable marinade; whisk to combine. Pour over vegetable-pasta mixture. Gently stir in tomato halves. Serve chilled or at room temperature.
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