Pasta with Grilled Eggplant and Zucchini

I love finding ways to incorporate summer ripe veggies into as many dishes as possible. We only have them for such a short time and they’re so delicious! This pasta dish combines grilled zucchini and eggplant with melty fontina cheese to create pure magic in a bowl!

Ingredients

1 eggplant

1 zucchini

1 lb pasta of choice

1/2 cup fontina cheese, cubbed

1/3 cup chopped basil

1/2 cup extra virgin olive oil

splash of balsamic vinegar

1 garlic clove

salt and pepper to taste

Directions

Wash the eggplant and zucchini and cut them into 1 inch rounds. Toss them in some olive oil and salt and then place them on a grill preheated to 350F

Grill them for about 3-4 minutes on each side or until they have nice grill marks on them and become tender

Bring a pot of salted water to a boil and cook your pasta according to package instructions

Chop your grilled vegetables into bite sized pieces and put them in a big bowl

Chop your fresh basil and add it to the bowl

Cube your fontina cheese and add it to the bowl

Grate one clove of garlic and add it to the bowl

Drain your pasta and add it to the bowl of veggies

Add the olive oil and balsamic and toss until everything is combined

Optional: add black pepper and additional salt if you feel it needs it