Farfalle with Roasted Vegetables

8 oz. brown rice or quinoa pasta

1 c. diced grilled eggplant

1 c. diced green and/or yellow zucchini

1/2 cup red and yellow peppers grilled

4 stalk asparagus grilled or multi-color carrots

1/3 c. pitted kalamata olives, halved

1 c. halved grape tomatoes, grilled lightly

1.4 c. thinly sliced basil or arugula (save some for serving)

1 tsp. lemon zest

1 T. lemon juice

2 T. olive oil

Cook pasta, set aside (do not overcook). Reserve 1/2 c. of cooking water for sauce.

Spray grill grate with coconut oil (or coat with coconut oil) and grill all veggies til tender. Asparagus and tomatoes on last. If grilling tri-color carrots …read more