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LET'S EAT

Pasta salad with grilled zucchini, tomatoes, and feta

(Karoline Boehm Goodnick for The Boston Globe)
By Tony Rosenfeld
Globe Correspondent / September 7, 2011

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Serves 6

6 plum tomatoes, cored and halved lengthwise
3 zucchini, halved lengthwise
4 tablespoons olive oil
1 tablespoon chopped fresh rosemary, parsley, or mint
Salt and pepper, to taste
1 pound penne
8 ounces crumbled feta cheese (about 2 cups)
Handful of fresh basil leaves, torn into pieces
1 tablespoon balsamic vinegar
Extra fresh basil leaves (for garnish)

1. Prepare a charcoal or gas grill for medium-high heat.

2. In a large bowl, toss the tomatoes and zucchini with 2 tablespoons of the oil, fresh herb, salt, and pepper.

3. Set the vegetables cut sides down on the grill and cook for 5 minutes or until they have good grill marks. Turn and cook 4 minutes more or until tender. Transfer to a cutting board, let cool, then chop coarsely.

4. Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook, stirring often, for 8 to 10 minutes or until the pasta is tender but still has some bite. Drain well and transfer to a large bowl. Add the grilled vegetables and toss well.

5. Add the feta, basil, balsamic vinegar, and the remaining 2 tablespoons olive oil. Toss. Sprinkle with salt and pepper. Garnish with basil.