Fusilli with Grilled Mediterranean Vegetable Medley


Total Time:

15 min(Preparation) / 20 min(Cooking)

Servings:

8

Ingredients

1 box (375 g)Catelli® Healthy Harvest® Multigrain Fusilli  
1 lb (500 g)cremini mushrooms
2zucchini
1fennel bulb or baby eggplant
1 eachonion, red and yellow pepper
2/3 cup (150 mL)white wine vinegar
1 tbsp (15 mL)grainy Dijon mustard
1 tsp (5 mL)dried oregano leaves
3/4 tsp (4 mL) eachdried thyme leaves, salt and pepper
2cloves garlic, minced
1/3 cup (75 mL)canola oil
19 oz (540 mL)no salt added, canned chickpeas, drained and rinsed
1/2 cup (125 mL)finely grated Parmesan cheese
1/2 cup (125 mL)finely chopped fresh parsley leaves

Preparation

1

Preheat the grill to medium heat; grease well. Halve the mushrooms if large. Cut the zucchini, fennel ( or eggplant ), onion, red and yellow peppers into thick slices. Whisk the vinegar with the mustard, oregano, thyme, salt, pepper, and garlic. Whisking constantly, drizzle in the olive oil. Toss the vegetables with 1/4 cup ( 50 mL ) of the dressing mixture.

2

Arrange the vegetables on the grill in an even layer. Cook, turning occasionally and removing from the grill as needed, for 15 to 20 minutes or until all the vegetables are tender and well-marked. Chop the grilled vegetables into bite-sized pieces.

3

Meanwhile, prepare the fusilli according to package directions; drain well. Toss the fusilli with remaining dressing, grilled vegetables, chickpeas, Parmesan cheese and parsley until well-combined. Serve warm or cold.

 

Discover our flavourful Fusilli with Grilled Mediterranean Vegetable Medley. Made with a handful of fresh, healthy ingredients, it's tasty twist others love.

Tips
Add a pinch of hot pepper flakes to the dressing mixture for a spicier dish.
 Use a nonstick or foil grill pan or line your grill with heavy duty, nonstick foil pierced with holes for easier grilling.

 

Recipes you might also like