2 japanese eggplants (or one regular eggplant)
2 cloves garlic
2 sprigs fresh rosemary (or any other herb you like)
salt and pepper
1/2 box orzo pasta, prepared according to box instructions, drained, and put in a serving bowl
1 aluminum pie pan with holes punched in the bottom OR, if you have one, one of those veggie pans for cooking small veggies on a grill
First, cut the eggplant and zucchini into thin pieces long enough that they won't fall through the grill. Pierce the tomatoes with a fork several times. In a bowl or a ziploc bag, mix together enough olive oil to coat the veggies, the rosemary, and salt and pepper to taste. Add the veggies and let them sit a few minutes to marinate.
Dice the onion and garlic and put them in the pie pan with a little olive oil and salt and pepper.
Put the veggies on a hot grill and cook until they're soft (and the skin on the tomatoes starts to split). The pan of onion/garlic will take at least 20 minutes to get good and soft, depending on how hot your grill is. Once the veggies are cooked, chop the tomatoes, eggplant, and zucchini into bite-sized pieces, and add to the bowl of pasta. (Make sure you save all the juices from the tomatoes.) Add the onions and garlic, toss well, and serve. You can add the olive oil the veggies were marinated in if the sauce is too dry.
Posted by: Erika