Grilled Veggie Pasta
This Grilled Veggie Pasta is a colorful, healthy dish perfect for summer gatherings. Combining smoky grilled vegetables with al dente pasta, it's a feast for both the eyes and the palate.
Equipment
- 1 grill medium-high heat
- 1 Large pot for pasta
- 1 Large mixing bowl
Ingredients
Pasta and Vegetables
- 12 oz pasta penne or fusilli
- 2 cups cherry tomatoes
- 1 large zucchini sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 red onion sliced
Seasoning
- 3 tbsp olive oil
- Salt and pepper to taste
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
Instructions
Preparation
- Wash all vegetables thoroughly. Slice zucchini, bell peppers, and onion. Halve the cherry tomatoes. Toss vegetables in olive oil, salt, and pepper.
- Preheat grill to medium-high heat. Place vegetables on the grill or in a grill basket. Cook for 10-15 minutes, turning occasionally, until tender and charred.
- While vegetables are grilling, boil pasta in salted water until al dente. Drain and rinse with cold water to stop the cooking process.
Combine Ingredients
- In a large bowl, combine grilled vegetables with pasta. Toss with fresh basil and Parmesan cheese. Adjust seasoning with salt and pepper.
- Transfer pasta to a serving dish. Garnish with extra basil leaves and Parmesan. Serve warm or at room temperature.
Storage
- Place leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat pasta gently in a skillet over low heat, adding a splash of olive oil if necessary. Avoid microwaving to maintain texture.
Notes
Pro Tips: Use fresh, seasonal vegetables for the best flavor. Ingredient Substitutions: Try different types of pasta or add different veggies like eggplant. How to Serve: Best served warm, but also delicious at room temperature. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Prepare the vegetables ahead of time and grill just before serving.