Vegan Recipe: Grilled Ratatouille Linguine

Why choose one summer veggie when you can have five?

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

Source: Good Housekeeping