About this recipe: Grilled vegetables are delicious with chunky pasta in a tangy dressing. Serve this salad as a light lunch or offer it as an accompaniment for grilled poultry or meat, when it will serve 6 or 8.
For a hearty vegetarian main course salad, stir in 1 can cannellini or red kidney beans, about 400 g, well drained. * Grilled courgettes and asparagus can be added to the salad. Slice the courgettes lengthways. Grill alongside the aubergine and tomatoes. * Replace the aubergine with well-drained, bottled char-grilled artichokes.
Aubergines are a useful vegetable for making satisfying meals without a high calorie content. They contain just 15 kcal per 100 g (3½ oz). * Grilling or baking is a healthy cooking method for vegetables like aubergines, which can absorb large amounts of fat when they are fried. * Pastas of any shape or size have a fairly low Glycaemic Index.
Good source of vitamin A, vitamin C. Useful source of calcium, copper, niacin, potassium.
I used courgette instead of aubergine but to be honest the recipe wasnt that bad. Unfortunately I didnt have time to leave things to marinade which I think would have been better to do if I did have the time. The steps are a lot easier to do than what this makes out. Basically put the veg under the grill whilst your pasta is boiling. Bang them all in a bowl and mix with the toppings. Fairly easy really. Makes good dish for vegans too. Use Cheezly mozerella for vegan cheese option - 23 Jul 2015