Sesame Pasta Salad with Summer Vegetables Recipe

6 servings

Ingredients:

1 small eggplant

1 cup each: sliced carrots, yellow summer squash, cooked broccoli florets

1 medium red bell pepper, sliced

1/4 cup sliced green onions

8 ounces thin spaghetti, cooked, room temperature

Sesame Dressing

2 teaspoons toasted sesame seeds

Method:

Pierce eggplant 6 to 8 times with fork, roast in baking pan at 425 degrees until tender, about 30 minutes, cool. Cut eggplant in half, scoop out pulp and cut into 3/4-inch pieces. Combined eggplant, vegetables and pasta in salad bowl, toss with Sesame dressing and sprinkle with sesame seeds.

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