Summer Time Healthy Grillin

Warm Pasta Salad with Italian Turkey Sausage

Makes: 6 servings Prep: 15 minutes Cook: 12 minutes Grill: 15 minutes

Ingredients Nonstick cooking spray 5 tablespoons olive oil 6 tablespoons red-wine vinegar 2 garlic cloves, minced 1 teaspoon dried oregano 3/4 teaspoon salt 1/2 teaspoon black pepper 4 plum tomatoes, halved lengthwise 1 eggplant (1 1/2 pounds), cut into 1/2-inch slices 1 large red onion, cut into 1/2-inch slices 2 hot or sweet Italian sausages 8 ounces wagon-wheel pasta

Directions 1. Prepare charcoal grill with medium-hot coals or heat gas grill to medium-high; coat rack with nonstick cooking spray. For dressing, whisk together 4 tablespoons of the oil, the vinegar, garlic, oregano, salt, and pepper. Set aside.

2. Brush tomatoes, eggplant, and onion with remaining 1 tablespoon oil. Pierce sausages several times with the point of a small knife. Grill vegetables and sausages, turning often, 13 to 15 minutes, or until sausages are no longer pink and vegetables are crisp-tender.

3. Meanwhile, cook pasta according to package directions. Drain; place in a large bowl.

4. Remove vegetables from grill and chop into bite-size pieces; cut sausages into coins, then cut each coin in half. Add sausage and vegetables to pasta. Drizzle with dressing and toss to coat

Nutrition facts per serving: 382 calories, 12g protein, 36g carbohydrate, 23g fat (6g saturated), 4g fiber