Hands-On Time
25 Mins
Total Time
40 Mins
Yield
Serves 6
Formula Z/S

How to Make It

Step 1

Heat the broiler. In a small bowl, whisk together 2 tablespoons of the oil, the vinegar, 1 teaspoon salt, and a few grinds of pepper.

Step 2

Brush the mixture on the cut sides of the zucchini, eggplant, and onion. Arrange them cut-side up in a large, shallow baking pan.

Step 3

Broil the vegetables until golden brown and tender, 6 to 8 minutes per side. Transfer to a cutting board. Cut the zucchini crosswise into thin slices. Cut the eggplant into 1-inch pieces. Chop the onion coarsely.

Step 4

Meanwhile, in a large pot, cook the pasta according to the package directions; drain.

Step 5

Return the pot to the stove, add the garlic and the remaining oil, and cook over low heat until the garlic sizzles. Stir in the oregano and mint.

Step 6

Add the cooked pasta, broiled vegetables, tomatoes, Feta, ½ teaspoon salt, and a few more grinds of pepper. Warm over low heat if necessary. Sprinkle with the Parmesan before serving.

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Ratings & Reviews

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Reviews
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