Why choose one summer veggie when you can have five?
12 oz. linguine
2 small zucchini, halved lengthwise
1 small eggplant, sliced lengthwise
1 red pepper, halved
1 yellow pepper, halved
1 red onion, cut into rounds
2 tbsp. olive oil
Grated Parmesan and chopped basil, if desired
- Heat grill on medium-high. Cook linguine per package directions.
- Meanwhile, brush zucchini, eggplant, peppers, and red onion with oil and season with 1/2 teaspoon each salt and pepper.
- Grill until just tender, 3 to 4 minutes per side. Transfer to a cutting board and cut into pieces.
- Toss linguine with grilled vegetables, drizzling with more oil as desired. Top with grated Parmesan and basil.