Ingredients:
1 lemons, juice and zest of, fresh
2 large garlic cloves, minced
1 tablespoon olive oil
4 ounces porter
1 zucchini, cut into 5 slices lengthwise
1 small eggplants, cut into 5 slices lengthwise
1 (15 ounce) cans white beans, drained and rinsed
2 roasted red peppers, diced
16 ounces dry pasta, cooked ( al dente)
1 1/2 cups fresh parsley, coarsely chopped
1/4 cup fresh sage, coarsely chopped
3 tablespoons fresh rosemary, coarsely chopped
salt & fresh ground pepper ( be careful with this if you plan on using lots of cheese)
grated romano cheese
extra virgin olive oil
Directions:
In a zip-seal plastic bag, blend together the lemon zest, garlic, lemon juice. porter and olive oil. Add the zucchini and eggplant strips and let marinate 1 hour.
Reserve the marinade for salad. Prepare a grill and grill zucchini and eggplant until tender, but still holding its shape. Cut into 2-in. chunks, and toss with beans, roasted red peppers, and the remaining marinade in a large bowl with pasta.
Spray a nonstick skillet with cooking oil. Add the chopped herbs and heat until aromatic.Add the heated herbs into the pasta mixture and stir to blend. Season with salt and pepper to taste, and serve drizzled with oil and topped with grated Romano cheese.
Servings: 10
Time preparation: 20 min.
Time total: 40 min.