Recipe

Grilled Summer Harvest Pasta

Ingredients
1 lb. eggplant, peeled and ends trimmed, cut crosswise into ½" thick planks
1 lb. zucchini, ends trimmed, cut lengthwise into ¼" thick planks
1 large red bell pepper (stem, seeds and membranes removed), cut into 1" strips
1 red onion, peeled and ends trimmed, cut into ¼" slices
1 tbsp. Kowalski's Extra Virgin Olive Oil, plus more for grilling the veggies
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
2 cloves garlic, finely minced
1 pt. cherry or grape tomatoes, halved
8 oz. short pasta noodles, prepared according to pkg. directions and kept warm
3 ½ oz. soft mild goat cheese, sliced into rounds or crumbled
- chopped fresh thyme leaves and Italian parsley, for garnishing
Directions

Completely but lightly coat eggplant, zucchini, bell pepper and onion with oil; season to taste with salt and pepper. Grill veggies directly over medium-high heat, covered, until browned and tender when pierced with a fork, turning several times until done (3-4 min. for the zucchini, 4-6 min. for the bell pepper, 6-10 min. for the eggplant and 8-10 min. for the onion). Chop grilled vegetables into bite-sized pieces; set aside and keep warm. In an extra-large skillet, heat 1 tbsp. olive oil over medium-high heat until it shimmers but does not smoke. Add garlic and tomatoes to the pan; sauté, stirring occasionally, until tomatoes begin to soften (3-4 min.). Season with salt and pepper to taste. Add warm pasta and chopped grilled veggies to the pan; adjust seasoning to taste. Cook and stir pasta for 1-2 min. until hot. Stir in cheese. Garnish with herbs; serve immediately.