Grilled Vegetable Rigatoni

INGREDIENTS

kosher salt

1 lb. rigatoni rigate

2 green zucchini, cut into 1/4" diagonal slices

1 large eggplant, cut into 1/4" rounds

Freshly ground black pepper

Extra-virgin olive oil, for drizzling

3 c. marinara

1/4 c. Freshly Chopped Parsley

DIRECTIONS

Wreak an 8-quart certificate pot of facility to a moil and generously mollify with salt. Prepare food according to incase directions until al dente. Drain food.

Meanwhile, preheat cookout over medium-high modify. On a rimmed wrapper pan, lay out zucchini and herb slices. Period with flavorer and seasoner, then splosh with olive oil and manipulate gently. Piazza vegetables in a unique sheet and framing until charred on both sides, virtually 2 transactions per view.

Situate the pot over medium warmth and add marinara; shift until warmed finished. Pitch unitedly with food, grilled vegetables and herb.

Pass now.

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