Grilled Vegetable and Chicken Salad Rigatoni

Yield: 4 servings

Preparation Time: 15 min; Total: up to 1 hr based on veg cooking method

Ingredients

1		small eggplant, stem trimmed, halved and cut into 6 lengthwise wedges

1		medium red or sweet onion, cut into thick slices

1		small zucchini, scrubbed, trimmed, quartered, lengthwise

1		medium carrot, trimmed, pared and quartered, lengthwise

1		red bell pepper, stems and seeds removed, quartered

1		green bell pepper, stems and seeds removed, quartered

3	cloves	garlic, peeled and crushed through a press

1/4	cup	plus 2 Tablespoons extra virgin olive oil

		Salt to taste

		Freshly ground black pepper to taste

2	Tablespoons	chopped Italian (flat leaf) parsley

1	teaspoon	fresh thyme leaves, stripped from the stems

1	package	(16 ounce) rigatoni

3	cups	cooked chicken, shredded or chopped

1/4	cup	pitted and coarsely chopped Kalamata olives

		Grated Parmesan cheese, to taste

Directions:

Combine the eggplant, onion, zucchini, carrot, peppers, garlic, 1/4 cup of the olive oil, and salt and pepper. Toss to coat.

To grill or broil:
Preheat grill or broiler. Arrange vegetables on rack or on broiler pan and cook, turning to brown evenly; remove vegetables to platter or cutting board as they become tender, 5 to 15 minutes.

To oven roast:
Preheat oven to 400 degrees F. Arrange the vegetables on a large (11 x 14- inch) nonstick baking pan (or spray with nonstick cooking spray). Bake 35 to 45 minutes; turn vegetables after 20 minutes to ensure even browning.

When the vegetables are cool enough to handle, cut into 1- inch pieces; toss with parsley and thyme; set aside.

Cook pasta according to package directions in a large pot of boiling water to al dente Ladle out about 1/2 cup of the pasta-cooking water and reserve. Remove pasta from the heat and add 1 cup cold water to stop cooking; drain.

Toss pasta with the roasted vegetables, chicken and olives; add pasta-cooking water, remaining 2 Tablespoons olive oil and cheese. Serve immediately.

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