We threw together a veggie pasta a few days ago from odds and ends we had on hand. With eggplants, tomatoes, bell peppers, and patty pan squash from the garden and then mushrooms from the market, I cooked them all on a stove-top grill with olive oil and a splash of balsamic vinegar. We tossed them once they were cooked down with nice grill marks, with quinoa pasta and topped that with a little fresh mozzarella and basil. It was delicious!
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| all of the veggies ready to cook |
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| ready to eat! |
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