With summer almost upon us, it's time to cook everything possible on the grill. I've been making this simple pasta dish for years. With Violife vegan feta cheese, veganizing it was a simple swap. I served it with garlic toast.
INGREDIENTS
3 Tbsp red wine vinegar
1/4 cup extra virgin olive oil
2 Tbsp lemon juice
1/2 tsp Dijon Mustard
2 garlic cloves, minced
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 eggplant, sliced in quarter moons
1-2 zucchini, sliced
1 yellow squash, sliced
8 oz mushrooms, halved
8 oz cherry tomatoes
1 lb pasta of choice
8 oz block Violife vegan feta cheese, crumbled.
DIRECTIONS
1. Place sliced vegetables in a large bowl. Combine red wine vinegar, olive oil, lemon juice, dijon mustard, minced garlic, oregano, salt and pepper. Pour over vegetables, toss then let marinate for 30 minutes.
2. Cook pasta according to package directions. Drain then toss with a little olive oil (2 tsp) to keep from sticking. Keep warm.
3. While pasta is cooking, grill vegetables on BBQ over medium high heat until browned and tomatoes blister open.
4. Add vegetables to pasta. Sprinkle with vegan feta cheese then toss to combine. Season with salt & pepper to taste.