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Grilled Vegetable Pasta

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Ingredients
  Purple eggplants 2 Small, stems removed
  Zucchini 1 Small, trimmed
  Red onion 1 , peeled
  Olive oil 2 Tablespoon
  Kosher salt 1 Pinch (good pinch)
  Fresh ground pepper To Taste (few grinds)
  Red bell peppers 2
  Tomatoes 2
  Garlic 1 Clove (5 gm), chopped fine (large)
  Basil 2 Tablespoon, finely chopped
  Dried fettuccine/Penne 12 Ounce
Directions

GETTING READY
1. Start by preparing a charcoal, wood, or gas grill or preheat the broiler
2. Take the eggplant, zucchini, and onion and cut then into 1/2-inch-thick slices

MAKING
3. On a surface, toss the sliced vegetables along with 1 tablespoon of oil to lightly coat it, season with salt and pepper
4. On the grill, place the bell peppers and tomatoes, and then arrange the sliced vegetables around them and grill over medium heat for 4 -5 minutes, check the vegetables frequently with a fork, to see the tenderness keep turning the vegetables
6. The eggplant, zucchini, and peppers may take longer to become tender than the tomatoes and onion, also remove the vegetables from the grill using long-handled tongs.
7. In a large bowl, put the sliced vegetables and peel and seed the peppers and peel the tomatoes, also chop both of them and add to the bowl
8. In a bowl, add the garlic, vinegar, remaining tablespoon of olive oil, basil, and about 1/2 teaspoon of salt and a few grinds of pepper , also flip the warm vegetables so that they are well coated with dressing and finally set aside in a warm place
9. In a large pot, boil a gallon of salted water and cook the pasta for 14 minutes,and also drain the pasta and transfer to a warm shallow bowl
10. Spoon the vegetables over the pasta

SERVING
11. Serve immediately with a sauce of your choice or with garlic bread toasted

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Grilling
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Pasta
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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