Preheat grill to 450
½ Pound pasta (ziti or penne work well)
2 Small Eggplants, diced
2 Zucchini, diced
2 Summer yellow squash, diced
2 cloves of sliced garlic
In a medium bowl combine:
2 C. baby arugula
1 handful of fresh Basil (roughly chopped)
1 small handful of fresh parsley (roughly chopped)
3 Roma tomatoes (cubed)
2 T. Dried mixed herbs, Italian blend or Provence
Bring a large pot of salted water to a boil. Cook the pasta just until al dente, drain, toss with two teaspoons of olive oil and set aside.
In a medium bowl add the eggplant, squashes, garlic and 1 tablespoon of olive oil. Toss to coat the vegetables. Place the vegetables into a grill pan and set the pan directly onto the grill. Close the grill cover and cook the veggies 6-8 minutes. Check them and give them a toss. Continue cooking and turning until the vegetables are firm tender and evenly grilled. Meanwhile combine the arugula, basil, parsley, tomatoes and herbs in a large bowl. When Veggies are finished, drop them directly into the bowl of arugula and tomatoes and combine well. Fold in the pasta along with a drizzle of olive oil and the juice of 1 lemon. Toss again season and serve.
Bursting with flavor, this outdoor version of Pasta Primavera is wonderful served immediately but also packs well for picnics or a healthy lunch on the go.