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Grilled Summer Vegetables in Pasta Nests
Source: dLife

Linguine shaped into nests topped with roasted vegetables.

Rating:
Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 232.0
Total Carbs 37.9 g
Dietary Fiber 4.3 g
Sugars 4.5 g
Total Fat 6.5 g
Saturated Fat 0.9 g
Unsaturated Fat 1.2 g
Potassium 327.8 mg
Protein 6.9 g
Sodium 80.7 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

3 tbsp  olive oil
2 tbsp  balsamic vinegar
1 tsp  fresh lemon juice
3 each  medium garlic cloves
2 tsp  caraway seeds
0 1/4 tsp  salt
0 1/4 tsp  black pepper
1 each  Eggplant, fresh, whole, peeled
1 each  medium zucchini
1 each  chopped green bell peppers
1 each  small onions
1 each  cooking spray
12 oz  linguine pasta
1 tbsp  chopped parsley
Directions
  1. Whisk together 2 tablespoons oil, vinegar, lemon juice, 2 cloves garlic, caraway seeds, salt, and pepper. Arrange vegetables in a baking dish and spoon mixture overtop. Cover with plastic wrap and let rest 30 to 60 minutes.
  2. Preheat oven to 400 degrees F.
  3. Coat a baking sheet with cooking spray. Lay vegetables in one layer on the pan and bake 30 to 40 minutes or until golden and soft.
  4. Mix pasta with 1 tablespoon oil, parsley, and garlic. Form pasta into 8 small nests and spoon vegetables into nests.

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