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1 can (2 oz.) anchovies
1 cup fresh basil leaves, packed
3 cloves fresh garlic, peeled
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 large red bell pepper, cut into wide strips, seeds and stem removed
2 medium yellow summer squash, sliced in 1/2" thick lengths
1 large red torpedo onion, skin removed, cut into eighths lengthwise
3 medium Japanese eggplants, sliced lengthwise in 1/2-inch thick slices
salt and pepper, to taste
1 lb. hot, cooked pasta
grated Parmesan cheese
fresh basil sprigs for garnish
In cuisinart or mini-chopper blend first five ingredients until pureed. Set sauce aside. Place red bell pepper pieces on hot grill, skin side down. Grill until completely chaffed, then place in a small bowl, cover with foil and set aside. Brush remaining vegetables with olive oil, sprinkle with salt and pepper, and grill each type until desired doneness is reached. Set vegetables aside in a covered bowl. Remove skins from pepper pieces and roughly chop. Place all vegetables in a large serving bowl with hot cooked pasta and toss with sauce and Parmesan cheese. Serve immediately with a little more cheese and a basil sprig for garnish. Serves 6 to 8.