Recipe by Rita~
Grilled veggies with beans in pasta. Beer yes beer is in the marinade. This is a different take on a pasta salad. Beer helps enhance flavors of the veggies! Be sure to keep a bite to the eggplant and zucchini, you don't want them to be mushy in the salad. Lots of texture and flavor! This salad has grain from the beer and pasta, ohhh and the fresh herbs just liven this (you can skip or change herbs to please) the beans makes this a balanced meal giving protein and creaminess, lots of zip from the lemon (lime if you wish) and garlic you all know how I feel about GARLIC!! Be sure to drizzle with Extra virgin olive oil and be as generous with the grated cheese as you like.
Top Review by Dominick & Amanda
Hey Rita! We made this last night and it came out great! We used Sam Adam's Honey Porter which I think added a nice flavor. The only thing we did different was use dried sage since we didn't have fresh on hand. Very nice recipe and we have some extra beer to drink :)
- 1 lemon, juice and zest of, fresh
- 2 large garlic cloves, minced
- 1 tablespoon olive oil
- 4 ounces porter
- 1 zucchini, cut into 5 slices lengthwise
- 1 small eggplant, cut into 5 slices lengthwise
- 1 (15 ounce) can white beans, drained and rinsed
- 2 roasted red peppers, diced
- 16 ounces dry pasta, cooked (al dente)
- 1 1⁄2 cups fresh parsley, coarsely chopped
- 1⁄4 cup fresh sage, coarsely chopped
- 3 tablespoons fresh rosemary, coarsely chopped
- salt & fresh ground pepper (be careful with this if you plan on using lots of cheese)
- grated romano cheese
- extra virgin olive oil
Directions See How It's Made
- In a zip-seal plastic bag, blend together the lemon zest, garlic, lemon juice. porter and olive oil. Add the zucchini and eggplant strips and let marinate 1 hour.
- Reserve the marinade for salad. Prepare a grill and grill zucchini and eggplant until tender, but still holding its shape. Cut into 2-in. chunks, and toss with beans, roasted red peppers, and the remaining marinade in a large bowl with pasta.
- Spray a nonstick skillet with cooking oil. Add the chopped herbs and heat until aromatic.Add the heated herbs into the pasta mixture and stir to blend. Season with salt and pepper to taste, and serve drizzled with oil and topped with grated Romano cheese.