Okay, yes, there's a zucchini in this photo. I will say, though, the zucchini plants are really slowing down, so the zucchini recipes may follow suit soon. ;) There's a lot more than zucchini going on in this one, though. This pasta was truly delicious! And, it uses a lot of what's in season right now. In our area, you should be able to get your hands on local, fresh ingredients for this dish at your local farmer's market or watermelon stand. ;)
8 oz. linguine, cooked according to package directions
4 medium tomatoes, chopped
1/3 c. coarsely chopped basil leaves (don't go with dried here. It really matters sometimes, and this is one of those times.)
6 Tbs. olive oil
1/2 tsp. salt
1/4 tsp. fresh ground pepper
2 cloves garlic, minced
1/2 eggplant, cut into 1/2-inch slices
1 red bell pepper, quartered
1 zucchini, halved lengthwise
1 medium onion, cut into 1/2-inch slices
4 oz. chevre (goat) cheese, crumbled
1/3 c. shredded Parmesan cheese
In large bowl, mix tomatoes, basil, 4 Tbs. olive oil, salt, and pepper; set aside (or take a photo, like I did, because it's just so pretty! Or, just periodically sniff it as you go about the rest of the prep work because it just smells so great -- I've been really craving a Caprese salad lately myself!)
Coat eggplant, bell pepper, zucchini, and onion with a mixture of garlic and 2 Tbs. oil and grill over medium heat for 8-12 minutes or until desired tenderness.
Coarsely chop vegetables; add to tomato mixture. Gently stir in chevre.
Place cooked linguine in the bottom of serving dish, top with vegetable mixture and Parmesan cheese.
Enjoy! We've made a lot of veggie pastas, but this one has two great things going for it.
1. I love basil. The fresh basil makes this one great.
2. The grilled flavor really adds something nice to the mix.