This Rainbow Antipasto Pasta Salad is the perfect way to use up leftover antipasto ingredients! Plus, it's easy to make, tossed with a zesty Italian herb vinaigrette, and absolutely delicious! | gimmesomeoven.com
Grilled eggplant roll-ups with ricotta pesto-- 2 med eggplants, 2 tbsp. EVOO, ½ c ricotta, ¾ c pesto, 2 tsp lemon juice. Slice eggplants lengthwise (about 6 slices ea) brush w/oil, GRILL on stovetop pan ea side. MIX cheese, pesto, lemon juice. SPREAD heaping tbsp of mixture evenly over ea slice. ROLL up the slices, place on a plate seam-side, serve immediately.