Fusilli with Grilled Mediterranean Vegetable Medley

Name: Fusilli with Grilled Mediterranean Vegetable Medley
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 1 box (375 ) g Catelli® Healthy Harvest® Multigrain Fusilli; 1 (500 g) lb cremini mushrooms; 2 zucchini; 1 fennel bulb or baby eggplant; 1 each onion, red and yellow pepper; 2/3 (150 mL) cup white wine vinegar; 1 (15 mL) tbsp grainy Dijon mustard; 1 (5 mL) tsp Dried oregano leaves; 3/4 (4 mL) each tsp dried thyme leaves, salt and pepper; 2 Cloves garlic, minced; 1/3 (75 mL) cup Canola oil; 19 (540 mL) oz no salt added, canned chickpeas, drained and rinsed; 1/2 (125 mL) cup finely grated Parmesan cheese; 1/2 (125 mL) cup finely chopped fresh parsley leaves; 1/4 (50 ml) cup chopped fresh coriander leaves; 1 (15 ml) tbsp lime juice (approx.)

Discover our flavourful Fusilli with Grilled Mediterranean Vegetable Medley. Made with a handful of fresh, healthy ingredients, it’s tasty twist others love. TipsAdd a pinch of hot pepper flakes to the dressing mixture for a spicier dish. Use a nonstick or foil grill pan or line your grill with heavy duty, nonstick foil pierced with holes for easier grilling.

Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

15 minutes

Cook time

20 minutes

Servings

8 servings

Ingredients

8 servings

1 box (375 )Catelli^® Healthy Harvest^® Multigrain Fusilli

1 (500 g)cremini mushrooms

2zucchini

1fennel bulb or baby eggplant

1 eachonion, red and yellow pepper

2/3 (150 mL)white wine vinegar

1 (15 mL)grainy Dijon mustard

1 (5 mL)Dried oregano leaves

3/4 (4 mL) eachdried thyme leaves, salt and pepper

2Cloves garlic, minced

1/3 (75 mL)Canola oil

19 (540 mL)no salt added, canned chickpeas, drained and rinsed

1/2 (125 mL)finely grated Parmesan cheese

1/2 (125 mL)finely chopped fresh parsley leaves

1/4 (50 ml)chopped fresh coriander leaves

1 (15 ml)lime juice (approx.)

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Preheat the grill to medium heat; grease well. Halve the mushrooms if large. Cut the zucchini, fennel ( or eggplant ), onion, red and yellow peppers into thick slices. Whisk the vinegar with the mustard, oregano, thyme, salt, pepper, and garlic. Whisking constantly, drizzle in the olive oil. Toss the vegetables with 1/4 cup ( 50 mL ) of the dressing mixture.

Step 2

Arrange the vegetables on the grill in an even layer. Cook, turning occasionally and removing from the grill as needed, for 15 to 20 minutes or until all the vegetables are tender and well-marked. Chop the grilled vegetables into bite-sized pieces.

Step 3

Meanwhile, prepare the fusilli according to package directions; drain well. Toss the fusilli with remaining dressing, grilled vegetables, chickpeas, Parmesan cheese and parsley until well-combined. Serve warm or cold.

Step 4

Garnish with diced tomatoes, taste and serve!

Step 5

Serve sprinkled with freshly grated, Parmesan cheese. Garnish with slices of fresh lemon.