Veggie Veggie Summer Pasta Recipe

What You Need (Serves 2-3 people- or Dinner & lunch the next day!)

• 1 eggplant
• 1 zucchini
• 1 orange bell pepper
• 1 tbsp olive oil
• Salt, pepper, oregano to taste
• 175g – 200g whole wheat rotini
• 1 tsp balsamic vinegar
• 1 tsp olive oil
• 2 tbsp fresh basil, finely chopped
• 20g – 30g goat cheese, crumbled

INSTRUCTIONS

1. Cook pasta. Drain and return to pot.
2. Fire up your Grill or George Foreman
3. Slice zucchini in thick slices, about 1″.
4. Cut bell pepper in half, seed it and smash it to make it as flat as possible.
5. Brush vegetables on both sides with a little bit of olive oil then sprinkle generously with salt, black pepper, oregano
6. Grill vegetables on grill (medium-high heat) about 4-5 minutes per side
7. Cut grilled vegetables in bite size pieces and add to cooked pasta.
8. Add olive oil and balsamic vinegar. Stir to combine.
9. Transfer to serving plate and sprinkle with basil and goat cheese.