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Categories:Viewed: 139 - Published at: a year ago
Ingredients
- 1 whole Large Eggplant
- 1 teaspoon Salt
- 2 whole Small Zucchini (or 1 Large)
- 1/4 cups Olive Oil
- 16 ounces, fluid Package Whole Wheat Penne
- 1 whole Large Tomato
- 1 bunch Fresh Basil, Torn
- 2 cups Cooked, Shredded Chicken Breast (optional)
- 1/4 cups Feta Cheese, Crumbled
- Salt And Ground Black Pepper To Taste
Method
- Fill a large pot with water and place over high heat to boil.
- Preheat the grill or a grill pan over medium-high heat.
- Trim ends off eggplant.
- Slice in half then into 3/4 strips lengthwise.
- Place in a colander in the sink, toss with salt and let sit for about 10 minutes.
- While eggplant is sitting, trim the ends off your zucchini and cut each one into thirds, lengthwise.
- After 10 minutes, rinse eggplant and pat dry with a paper towel.
- Toss eggplant and zucchini strips with 1 tablespoon olive oil.
- Place on the grill or grill pan and cook for 8 minutes, turning once halfway through.
- You might have to work in two batches.
- While vegetables are on the grill, boil your penne according to package directions.
- Place grilled eggplant and zucchini onto a cutting board to cool.
- Chop tomato and grilled eggplant and zucchini into 3/4 chunks.
- Drain pasta and pour it back into the pot.
- Toss with eggplant, zucchini, tomato, basil, chicken and feta.
- Season with salt and pepper to taste.
- Enjoy!
