Monday, September 7, 2009

Grilled Vegetable Pasta

This dish is a good way to use up leftover vegetables. The ingredients I list below can be changed for just about any vegetables you have in your house. Try for about 4 cups of veggies for 8 ounces of pasta. The recipe below is for 8 ounces of pasta and feed 2 with enough left over for a lunch.

Grilled Vegetable Pasta

1 zucchini, cut in half lengthwise and then cut into 1/4" pieces so you have 1/2 moons
1 yellow squash, cut just like zucchini
1/2 small red onion cut into slices and the rings separated
cherry tomatoes
Mushrooms, cut the hard end off from the stem and then slice mushrooms
1 red pepper, cut into 1" pieces
1 yellow pepper, cut into 1" pieces
olive oil, enough to lightly coat the vegetables
1 tbs mixed dried herbs (basil, oregano, marjoram, thyme, etc) I use dried here because they will be cooked on the grill. If you want to use fresh herbs add them after the veggies are grilled or as you are removing the veggies from the grill.
Parmesan curls for garnish.

Put a pot of water on to boil.
Start your grill.
Chop the veggies. Put veggies in a bowl and sprinkle with enough olive oil on them to coat the veggies. Add the herbs to the vegetables.
When the water boils add salt to the water, it should taste like the sea, I use about a table spoon. Add the pasta to the water. Put the veggies on the grill.
When the pasta is al dente remove it from the water and drain. Toss the veggies with the pasta when they are done. Put in the serving dish and drizzle with olive oil. Then with a potato peeler shave some parmesan cheese curls over the pasta.

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