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                                                                  Ingredients
                                                                  • Yes No 3/4 lb orecchiette pasta
                                                                  • Yes No 1/2 lb thin asparagus
                                                                  • Yes No 1 medium zucchini
                                                                  • Yes No 1/2 small eggplant
                                                                  • Yes No 7 tbsp extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2 1/2 tbsp lemon juice
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 4 oz french feta cheese
                                                                  • Yes No 1 cup parsley
                                                                  • Yes No 1/3 cup pitted kalamata olive
                                                                  • Light a grill or preheat a grill pan. In a pot of boiling salted water, cook the orecchiette until al dente. Drain the pasta, rinse under cold water and drain well. Transfer the orecchiette to a large bowl.
                                                                  • Meanwhile, brush the asparagus, zucchini and eggplant with 2 tablespoons of the olive oil and season with salt and pepper. Grill the vegetables over moderately high heat: turn the asparagus several times, until crisp-tender and charred, about 2 minutes; turn the zucchini once, until tender and charred, about 3 minutes; turn the eggplant once, until tender and charred, about 5 minutes.
                                                                  • Transfer the grilled vegetables to a work surface. Cut the asparagus into 1-inch lengths. Cut the zucchini crosswise into 1/2-inch pieces. Halve the eggplant slices lengthwise, then cut them crosswise into 1/2-inch pieces. Add the grilled vegetables to the orecchiette.
                                                                  • In a small bowl, whisk the lemon juice with the shallot and the remaining 5 tablespoons of olive oil. Pour the dressing over the pasta and toss to coat. Add the feta cheese, parsley and olives, season with salt and pepper and toss again, then serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8side dish servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    boil
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                                                                    cook
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                                                                    drain
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                                                                    rinse
                                                                  • Yes No
                                                                    brush
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                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

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