Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese with Teriyaki Chicken Tacos

Name: Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese with Teriyaki Chicken Tacos - CATELLI®
Prep time: 25 min
Cook time: 25 min
Yield: 2-4
Cuisine: Italian
Ingredients: 1/2 pkg (375 g) Catelli Tri-colour Fusilli -; PAMÂ® Olive oil -; AylmerÂ® AccentsÂ® garlic and olive oil petite cut tomatoes - 1 can (540 mL); zucchini, sliced lengthwise into strips, about 1/4-inch (5 mm) thick - 1; small eggplant (12 oz/350 g) sliced into rounds, about 1/2-inch (1 cm) thick - 1; red onion, sliced into rounds, about 1/2-inch (1 cm) thick - 1; each salt and freshly ground pepper - 1/4 tsp (1 mL); shaved Parmesan cheese - 1/3 cup (75 mL); - Teriyaki Chicken Tacos; VHÂ® Teriyaki Stir-Fry Sauce - 1 pouch (160 mL); PAMÂ® Grilling for Grill Spray -; skinless boneless chicken breast - 8 oz (250 g); flour tortillas, warmed (7 inch/18 cm) - 4; ripe avocado, peeled, pitted and sliced - 1/2; diced cucumber - 1/3 cup (75 mL); green onion, finely chopped - 1; - Purple Cabbage Slaw:; mayonnaise - 2 tbsp (30 mL); lime juice - 1 tbsp (15 mL); clove garlic, minced - 1; shredded purple cabbage - 2 cups (500 mL); pinch of salt - 1 pincée; lime wedges -

Prep time

25 Min

Cook time

25 Min

Serves

2-4

Catelli SuperGreens Fusilli

Ingredients

1/2 pkg (375 g) Catelli Tri-colour Fusilli
PAMÂ® Olive oil
1 can (540 mL) AylmerÂ® AccentsÂ® garlic and olive oil petite cut tomatoes
1 zucchini, sliced lengthwise into strips, about 1/4-inch (5 mm) thick
1 small eggplant (12 oz/350 g) sliced into rounds, about 1/2-inch (1 cm) thick
1 red onion, sliced into rounds, about 1/2-inch (1 cm) thick
1/4 tsp (1 mL) each salt and freshly ground pepper
1/3 cup (75 mL) shaved Parmesan cheese
Teriyaki Chicken Tacos
1 pouch (160 mL) VHÂ® Teriyaki Stir-Fry Sauce
PAMÂ® Grilling for Grill Spray
8 oz (250 g) skinless boneless chicken breast
4 flour tortillas, warmed (7 inch/18 cm)
1/2 ripe avocado, peeled, pitted and sliced
1/3 cup (75 mL) diced cucumber
1 green onion, finely chopped
Purple Cabbage Slaw:
2 tbsp (30 mL) mayonnaise
1 tbsp (15 mL) lime juice
1 clove garlic, minced
2 cups (500 mL) shredded purple cabbage
1 pincée pinch of salt
lime wedges

Cooking Steps

Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese - Step 1

Preheat grill to medium-high heat. Season zucchini, eggplant and red onion with salt and pepper; spray with PAM® Olive oil cooking spray.

Step 2

Grill vegetables for 3 to 5 minutes per side or until grill-marked and tender. (Eggplant should be soft; cook eggplant for 1 to 2 minutes longer if necessary. Let vegetables cool slightly; chop coarsely. Meanwhile, cook fusilli according to package directions and drain.

Step 3

Meanwhile, in large, deep skillet, heat Aylmer® Accents® Garlic and Olive Oil Petite Cut Tomatoes over medium heat until simmering. Simmer for 5 minutes. Add vegetables and cook for 5 minutes; toss with pasta. Sprinkle with shaved cheese before serving.

Teriyaki Chicken Tacos -Step 1

Toss chicken with VH® Teriyaki Stir-Fry Sauce; refrigerate for at least 30 minutes or for up to 8 hours.

Step 3

Spray grate of outdoor grill with PAM® Grilling for Grill Spray. Preheat grill to medium heat. Grill chicken for 5 to 7 minutes per side or until chicken is cooked through. Let stand for 5 minutes. Slice chicken.

Step 4

Fill tortillas with sliced chicken, some of the cabbage slaw, avocado, cucumber and green onion. Serve with remaining cabbage slaw and lime wedges.

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Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese with Teriyaki Chicken Tacos

Ingredients

Cooking Steps

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