Those Which Would Become Grilled Mediterranean Veggies Meet Penne

Ahhhhh, those lovely grilled veggies. Meaty eggplant, shiny red bell peppers, yellow and red grape tomatoes, quick carmelized red onions, briny luscious Kalamata olives and basil chiffonade. Yes, good on the first round, but in the afterlife? The next day, married to penne pasta? Soooo glad I stocked up during the .88 Barilla sale at Ralphs.

People who say they don't like leftovers should really try transforming the dish for its second debut. Then they are no longer leftovers! So, looking at the bounty of grilled, marinated veggies, and the inventory of Barilla, the inspiration appears. Mangia!

Penne with Grilled Mediterranean Vegetables

1 container leftover grilled veggies.....kidding!

1 medium eggplant
2 red bell peppers
1 large red onion
1/2 pint each yellow and red grape tomatoes
1/4 cup sliced Kalamata olives
1 dozen or so good-sized basil leaves
2 tbsp. pinot noir vinegar
1 tbsp. balsamic vinegar
3 tbsp. olive oil plus some for brushing veggies
1 clove garlic, minced
1 pound penne

Slice the eggplant and onion into 3/4" wide slices. Halve and seed the peppers. Leave the tomatoes whole. Brush all veggies with olive oil and season with S and P. Grill until lovely deep grill marks appear  and onions and peppers are tender but leave the eggplant and tomatoes with some bite to them. While veggies are grilling, bring a pot of water for the pasta to a boil.

Slice the basil into a chiffonade. Reserve a small amount for topping the finished dish. Combine the vinegars, olive oil and garlic. Season with S and P. Chop the veggies (except for tomatoes) into large (1/2 to 3/4") chunks. Cook penne according to package directions. Drain but reserve scan 1/4 cup cooking water. Toss with the veggies, dressing, olives, basil and reserved pasta water.