Grilled Vegetable Pasta

Happy Fourth of July! Here is a wonderful pasta salad that you can make on the grill, no sense in heating up the kitchen.

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.

Balsamic Vinegar

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 and balsamic. Then with a vegetable peeler shave some parmesan cheese curls over the pasta.

Andouille Sausage Hash

Sometimes you just have to have breakfast for dinner.

Andouille Sausage Hash
2 Andouille Sausages, cut into coins Chorizo would work as well
2 potatoes, about 1 pound, cut into small cubes
1/2 pound of veggies cut into bite sized pieces, (Asparagus, mushrooms, roasted peppers, spinach, beans, etc.)
3 tbs onion, finely chopped
1/2 tsp smoked paprika
2 tbs canola oil
2 eggs, fried with runny yolks

Heat 1 tbs of oil in a pan, do not use a non-stick pan if you can help it.

Add thicker veggies, thick asparagus, mushrooms, etc. and cook until soft. Remove from pan and set aside. While thick veggies are cooking spread potatoes in a single layer and microwave until softened 3 or 4 minutes.

Add the andouille, cook for 3 or 4 minutes. Add the remaining oil and heat it. When hot add the potatoes, onion and any remaining vegetables. Sprinkle smoked paprika over the mixture. Cook until potatoes and vegetables are cooked. Plate the hash and top with fried egg.

Pantastic Pasta

This is a meal I came up with to use up odds and end of leftover vegetables. The type and the quantity of veggies change every time I make this, but I usually end up with 1/2 to 3/4 of a pound of veggies. Then I mix 1 to 1 1/2 oz of pasta per person. Don't cook the pasta as long as the box says because it will cook a little more in the frying pan.

Pantastic Pasta
1 to 1 1/2 oz dried pasta per person
2 to 3 oz chicken, shrimp or whatever protein you like
1/3 to 1/2 pound mixed veggies per person (I used broccoli, sun dried tomato, 1/2 yellow pepper, mushrooms, red onion and 1/4 red pepper)
1 tbs olive oil
1 tbs Italian herbs

 Put a pot of water on the stove and bring to boil.

While waiting for the water to boil, chop the vegetables into bite size pieces. Put oil in a skillet and heat the oil over medium heat. Add the chicken and thicker veggies (broccoli, peppers, red onion, etc If you were using smaller veggies like spinach, kale, etc. save until adding the pasta. Add shrimp with small vegetables.)

When the water boils add the pasta and cook until it is a couple minutes away from being done. When pasta is done drain and add to veggies. Now add any lighter vegetables as mentioned above and shrimp if using. Cook for another minute or 2. Serve and top with drizzle of olive oil, shredded parmesan cheese or chopped parsley.