Grilled Zucchini Eggplant with Lemon and Porter Pasta Salad
Elevate your next meal with this vibrant Grilled Zucchini Eggplant with Lemon and Porter Pasta Salad, a dish that strikes the perfect balance between hearty and refreshing. Tender, smoky slices of grilled zucchini and eggplant are paired with al dente bowtie pasta and a zesty dressing featuring the bold complexity of porter beer, bright lemon juice, and a hint of honey sweetness. Juicy cherry tomatoes and fresh parsley add bursts of freshness, while a sprinkle of Parmesan offers a savory finish. This recipe is easy to prepare, customizable, and perfect for summer gatherings, potlucks, or as a light yet satisfying main dish. Serve it chilled or at room temperature and watch it quickly become a crowd favorite!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 medium Eggplant
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 12 ounces Bowtie (Farfalle) pasta
- 1 teaspoon Lemon zest
- 3 tablespoons Lemon juice
- 0.25 cup Porter beer
- 1 tablespoon Honey
- 2 tablespoons Fresh parsley, chopped
- 1 cup Cherry tomatoes, halved
- 0.5 cup Parmesan cheese, grated
Instructions
Preheat your grill or grill pan to medium-high heat.
Slice the zucchini and eggplant into 1/4-inch thick rounds or lengthwise slices.
In a small bowl, mix together 2 tablespoons of olive oil, salt, black pepper, garlic powder, and Italian seasoning.
Brush the zucchini and eggplant slices with the olive oil mixture, ensuring they are evenly coated.
Grill the zucchini and eggplant slices for about 3-4 minutes on each side, until tender and slightly charred. Remove from heat and set aside to cool.
Meanwhile, cook the bowtie pasta according to the package instructions until al dente. Drain and rinse under cold water, then set aside.
In a large mixing bowl, whisk together the remaining 2 tablespoons of olive oil, lemon zest, lemon juice, porter beer, and honey to create the dressing.
Chop the grilled zucchini and eggplant into bite-sized pieces and add them to the mixing bowl with the dressing.
Add the cooked pasta, cherry tomatoes, and chopped parsley to the bowl. Toss everything together to combine and ensure it's evenly coated with the dressing.
Taste and adjust seasoning if needed. Add salt and pepper to taste.
Transfer the pasta salad to a serving dish and sprinkle with grated Parmesan cheese before serving.
Serve the salad chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 7384 mg | 321% | |
| Total Carbohydrate | 345.3 g | 126% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 76.1 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 671 mg | 52% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2925 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
