1 eggplant quartered lengthwise then cut into 1/4 inch slices
(About 1 pound)
1 med zucchini halved lengthwise then cut into 1/4 -inch slices
1 med crookneck yellow squash cut into 1/4 -inch slices
1 med red pepper cut into 1/4-inch slices
1 med red onion cut into 3/4-inch wedges
1/4 c olive oil
1/4 tsp pepper
1/2 tsp salt
1 pkg 16oz dry linguine broken in half, salted, & cooked.
2 cans 14.5 each of diced tomatoes un-drained
1/2 c shredded Parmesan cheese
Grated cheese
Place cut veggies into large bowl and drizzle with olive oil season with salt and pepper and dash of garlic powder. Toss till well mixed place into grill basket (meanwhile boil linguine noodles & keep warm) Cook veggies in grill over med high heat with olive oil and tiny tad of butter stir frequently until veggies are crisp-tender and slightly charred cooking time will vary between 10-20 min depending on grill used.
Remove from grill keep warm. Toss linguine veggies and tomatoes, and a bit of grated cheese. Until well-combined top with shredded Parmesan cheese and a sprinkle of freshly ground black pepper.
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