Grilled Zucchini , Eggplant With Lemon And Porter Pasta Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1 lemon, juice and zest of, fresh
• 2 large garlic cloves, minced
• 1 tablespoon olive oil
• 4 ounces porter
• 1 zucchini, cut into 5 slices lengthwise
• 1 small eggplant, cut into 5 slices lengthwise
• 1 (15 ounce) can beans, drained and rinsed
• 2 roasted red peppers, diced
• 16 ounces dry pasta, cooked (al dente)
• 1 1/2 cups fresh parsley, coarsely chopped
• 1/4 cup fresh sage, coarsely chopped
• 3 tablespoons fresh rosemary, coarsely chopped
• salt & fresh ground pepper (be careful with this if you plan on using lots of cheese)
• grated romano cheese
• extra virgin olive oil

Recipe

• 1 in a zip-seal plastic bag, blend together the lemon zest, garlic, lemon juice. porter and olive oil. add the zucchini and eggplant strips and let marinate 1 hour.
• 2 reserve the marinade for salad. prepare a grill and grill zucchini and eggplant until tender, but still holding its shape. cut into 2-in. chunks, and toss with beans, roasted red peppers, and the remaining marinade in a large bowl with pasta.
• 3 spray a nonstick skillet with cooking oil. add the chopped herbs and heat until aromatic.add the heated herbs into the pasta mixture and stir to blend. season with salt and pepper to taste, and serve drizzled with oil and topped with grated romano cheese.