Grilled Zucchini , Eggplant With Lemon and Porter Pasta Salad

May 10, 2023May 10, 20230 2
Grilled Zucchini , Eggplant With Lemon and Porter Pasta Salad
in Main

Prep

15 min

Cook

15 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lemon , juice and zest of , fresh
2 large garlic cloves , minced
1 tablespoon olive oil
4 ounces porter
1 zucchini , cut into 5 slices lengthwise
1 small eggplant , cut into 5 slices lengthwise
1 can white beans , drained and rinsed
2 roasted red peppers , diced
16 ounces dry pasta , cooked ( al dente )
1 1/2 cups fresh parsley , coarsely chopped
1/4 cup fresh sage , coarsely chopped
3 tablespoons fresh rosemary , coarsely chopped
salt & fresh ground pepper ( be careful with this if you plan on using lots of cheese )
grated romano cheese
extra virgin olive oil

Nutrision Information

Servings Per Recipe
6
Calories
425
Sugar
2g
Fat
9g
Grilled Zucchini, Eggplant with Lemon and Porter Pasta Salad is a delicious and healthy summer meal that combines the flavors of grilled zucchini and eggplant with a hearty pasta salad. This recipe is perfect for a light lunch or dinner and can be easily adapted to use any vegetables you have on hand. The zucchini and eggplant are brushed with a mixture of lemon juice, garlic, olive oil, and porter beer, then grilled to perfection and served alongside a pasta salad made with white beans, roasted red peppers, and fresh herbs. Topped with grated romano cheese and a drizzle of extra virgin olive oil, this dish is sure to become a summer favorite.

Instructions

1.Preheat your grill or grill pan to medium-high heat.
2.In a small bowl, whisk together the lemon juice and zest, minced garlic, olive oil, and porter.
3.Brush the zucchini and eggplant slices with the porter mixture and sprinkle with salt and pepper.
4.Place the zucchini and eggplant on the grill and cook for 3-4 minutes per side, or until tender.
5.In a large bowl, combine the white beans, roasted red peppers, cooked pasta, parsley, sage, and rosemary.
6.Add the remaining porter mixture to the bowl and toss everything together until well combined.
7.Serve the grilled zucchini and eggplant alongside the porter pasta salad, topped with grated romano cheese and a drizzle of extra virgin olive oil.

PROS

This dish is a great way to use up summer vegetables and incorporate more plant-based foods into your diet.

The grilled zucchini and eggplant make a flavorful and colorful addition to the pasta salad.

CONS

This recipe requires a grill or grill pan, which may not be accessible to all home cooks.

It also contains a fair amount of carbohydrates and should be eaten in moderation as part of a balanced diet.

HEALTH & BENEFITS

This dish is high in fiber and plant-based protein, thanks to the white beans and vegetables.
Zucchini and eggplant are both low in calories and high in a variety of nutrients, including potassium, magnesium, and vitamins C and K.

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