Recipe adapted from Consorzio del Prosciutto di Parma.
Ingredients:
10 cups--about 2 lbs.--mixed vegetable chunks (eggplant, squash, onions, peppers)
1/3 cup extra-virgin olive oil
2 Tbs. fresh minced rosemary or thyme
2 tsp. minced garlic
1 tsp. salt
1/2 tsp. ground pepper
1 lb. penne pasta
grated Parmesan cheese, as desired
Optional Ingredients:
balsamic or wine vinegar
1/4 cup vegetable juice
additional olive oil
Preparation:
Prepare grill or heat broiler. In a large bowl, toss vegetable chunks with oil, herb, garlic, salt and pepper. Transfer to a grill basket or shallow roasting pan. Grill or broil, turning occasionally, until tender and lightly browned--about 25 minutes.
Meanwhile, boil pasta in salted water. When cooked al dente, drain and return to large pan. Toss in grilled vegetables and Parmesan to flavor.
If more moisture is desired, whisk together two tablespoons each of wine vinegar, additional olive oil and vegetable juice. Toss with pasta.
Variation: Garnish with three ounces prosciutto strips or make a main meal by topping with grilled tuna, Italian sausage or kielbasa and/or provolone cheese strips.
Yield: 6 to 8 servings
Resources Consorzio del Prosciutto di Parma
(Consortium of Parma Ham)
Consorzio del Prosciutto di Parma
E-mail:
info@prosciuttodiparma.it
Website:
www.prosciuttodiparma.com
The Cincinnati Post newspaper
The Cincinnati Post
Phone: 513-352-2000
Website:
www.cincypost.com
