Cook pasta	Grill vegetables until slightly tender

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Rigatoni Asiago With Grilled Vegetables

Source: St. Louis Post-Dispatch, November 20, 1995

Yield: 4 servings

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Ingredients

• 1 1/2 tsp crumbled fresh rosemary

• 1 1/2 tsp crumbled fresh thyme

• 1/2 tsp freshly ground black pepper

• 5 cloves garlic, divided

• 1/2 cup virgin olive oil

• 12 ounces skinless, boneless chicken breast

• 12 oz uncooked bratwurst

• 6 cups cooked rigatoni pasta (12 oz or 4 1/2 cups uncooked)

• 1 small zucchini, cut into 1/2 inch lengthwise slices

• 1 small squash, cut into 1/2 inch lengthwise slices

• 1/3 eggplant, cut into 1/2 inch crosswise slices

• 1 red onion, cut into 1/2 inch crosswise slices

• 1 red bell pepper, seeded and cut into fourths

• 1 green bell pepper, seeded and cut into fourths

• 1 cup chicken stock

• 6 ounces asiago cheese, grated or shaved (1 1/2 cups), divided

• Salt

• Fresh basil leaves, for garnish (optional)

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Preparation

One day in advance, prepare seasoned olive oil by combining rosemary, thyme, black pepper and 2 cloves garlic in olive oil. Refrigerate 24 hours.

Brush chicken and bratwurst with oil, grill both before or while preparing dish. Cut into strips or bite-sized pieces.

Cook pasta; set aside. (Pasta also may be cooked a day in advance.)

Brush zucchini, squash, eggplant, onion and red and green bell peppers with seasoned olive oil; grill until slightly tender but not too soft. Peel eggplant slices and cut all grilled vegetables into bite-sized pieces.

Mince remaining 3 cloves garlic. In a large sauté pan, mix chicken stock with minced garlic over medium heat. Add grilled chicken, bratwurst and vegetables. Toss until warm.

Toss cooked pasta with half the cheese. Add to vegetable mixture and toss until warm. Remove from heat. Transfer mixture to serving dish; add remaining cheese. Add salt to taste. Garnish with fresh basil.