Categories: Pasta, Vegetables

Ingredients

• 2/3 c olive oil
• 1/4 c fresh, minced herbs(basil, thyme, rosemary, parsley)
• 3 garlic cloves, minced
• 3 medium Japanese eggplants, cut lengthwise into 1/2 inch slices
• 1 medium red onion, cut into 1/2 inch rounds
• 1 red and 1 yellow pepper, cut into 4 pieces each
• 8 ounces bow-tie pasta
• 1 cup grated parmesan
• 1/3 c pin nuts, toasted

Directions

1. Mix oil with herbs, add vegies, toss to coat and season with salt and pepper…cover and let stand 2 hours
2. Drain vegies, reserving marinade. Grill until tender. cut into 1/2 inch pieces.
3. Cook Pasta, drain. Mix pasta with prepared vegetables, reserved marinade and 2/3 c cheese. Sprinkle with nuts. Add more oil if necessary. Serve with remaining cheese.

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