Recipe for Grilled Italian Vegetables with Pasta 
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Yield:
6
Ingredients:
Amount Ingredient
1 x eggplant (1 1/4 pound) cut
into 1/2 inch thick slices
1 tsp salt divided
1/4 lb zucchini quartered
lengthwise and cut into 1-inch-thick slices
1 x red bell pepper seeded and quartered
Cooking spray
4 x plum tomatoes halved
4 cup sliced green onions (3-inch) (about 2 bunches)
2 tbl extra-virgin olive oil
1 tbl grated lemon rind
1/2 cup thinly sliced fresh basil
6 cup hot cooked penne (about 12 ounces uncooked tube-shaped pasta)
Instructions:
Instructions: 1. Place eggplant in a colander; sprinkle with 1/4 teaspoon salt. Toss gently to coat. Cover and let stand 30 minutes. Rinse eggplant with cold water, and drain well.

2. Prepare grill.

3. Place eggplant, zucchini, and bell pepper on grill rack coated with cooking spray. Grill 10 minutes, turning once. Add tomatoes and onions, cook 5 minutes, turning often. Remove the vegetables from grill, cut all into 1-inch pieces except tomato. Cut tomato halves in half lengthwise.

4. Combine 1/4 teaspoon salt, oil, rind, and basil in a large bowl. Add vegetable mixture, pasta, and cheese; toss well.

Serving size: 2 cups

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