The Great Grilled Vegetable Revival

I tend to go overboard when I prepare grilled vegetables because there are so many to choose from: purple eggplant, zucchini, red, yellow and orange bell peppers, endive, portabellos, asparagus and red onions, to name a few.

Because of my inability to limit what I cook, I usually have leftovers. A simple way to use them the next day is to toss them with freshly cooked pasta and sausages.

If you don’t have as many leftovers as this recipe calls for, add fresh vegetables, keeping colors and flavors in mind when deciding what to use. For example, if you don’t have any onions leftover, saute some and add to the mixture. If there’s nothing green left, add asparagus; if nothing red, add red bell peppers. Serve the pasta with a crunchy loaf of bread and you’re all set.

Grilled Vegetable Pasta

Active Work and Total Preparation Time: 20 minutes

1 pound pasta, such as farfalle

1 (13-ounce) package precooked sausages, preferably smoked chicken and apple

2 tablespoons olive oil

2 cloves garlic, minced

4 to 5 cups leftover grilled vegetables, cut into 1-inch chunks

1 (14 1/2-ounce) can chicken or vegetable broth

Salt, pepper

1/2 cup grated Parmesan or Pecorino cheese

* Cook pasta in large pot of boiling salted water until tender but firm to bite, 8 to 10 minutes. Drain.

* While pasta cooks, cut sausages into 1/2-inch-thick slices. Heat large skillet over high heat and add olive oil. Add sausage and saute until nicely browned, about 5 minutes. Add garlic and saute about 30 seconds, being careful not to burn garlic. Add grilled vegetables and broth, tossing to mix. Season with salt and pepper to taste. Bring broth to boil, 1 to 2 minutes, then add drained pasta and stir to combine. Serve with grated cheese.

4 to 6 servings. Each of 6 servings: 621 calories; 1,005 mg sodium; 51 mg cholesterol; 32 grams fat; 60 grams carbohydrates; 23 grams protein; 1.10 grams fiber.