Pasta With Grilled Summer Vegetables Recipes

5 STEP GRILLED VEGETABLE PASTA

Steps:

• Preheat grill on high heat. Prepare pasta according to package instructions and set aside.
• Peel the red onion then slice into thick rounds. To keep the rounds intact while grilling, insert 2-3 toothpicks around the outside edge; set aside.
• While the grill is heating and pasta is cooking, whisk together olive oil, garlic, oregano, salt and pepper in a large mixing bowl. Add the vegetables to the bowl (peppers, eggplant and onion) and toss well to coat.
• Place vegetables on a single layer on the grill and cook until slightly charred and tender, about 5-6 minutes per side, flipping once. Keep the bowl and any reserved marinade next to your grill. When vegetables are done cooking, from the grill and place back in the bowl with the reserved oil mixture.
• When vegetables are cool enough to touch, remove from bowl and roughly chop into bite-sized pieces. Place back in the bowl with the reserved oil mixture along with the cooked pasta. Add cheese and basil then toss again. Check for seasoning and add salt and pepper to taste. Serve warm, room temperature or chilled.

PASTA WITH GRILLED SUMMER VEGETABLES

Steps:

• Light a charcoal fire. Grill the peppers whole until the skin is charred on all sides. Remove and place in a paper bag. Close the bag and let the peppers cool. Cut the peppers in half and remove the seeds. Peel the skin and slice the peppers into thin strips.
• Meanwhile, slice the summer squash and eggplant in thin strips, lengthwise. Brush with olive oil, season with salt and pepper and grill on both sides until lightly browned. Cut plum tomatoes in half and grill skin side down until lightly browned and barely soft. Slice onions in rings, brush with oil and grill until browned.
• Bring six quarts salted water to a boil. Heat a tablespoon of olive oil in a skillet. Add the tomatoes, garlic and thyme and cook for a few minutes until they start to form a sauce. When the vegetables are cool enough to handle, cut them in thin strips. Add them to the sauce and simmer for about five minutes. Meanwhile, cook the pasta until al dente. Drain and toss with the vegetables. Season and garnish with the basil leaves, snipped into strips with a pair of scissors. Serve the cheese separately.

GRILLED SUMMER VEGETABLE PASTA

Steps:

• Heat gas or charcoal grill. In Dutch oven or 4-quart saucepan, cook linguine to desired doneness as directed on package.
• Meanwhile, in large bowl, mix tomatoes, basil, 4 tablespoons of the oil, the salt and pepper; set aside.
• In small bowl, mix remaining 2 tablespoons oil and the garlic. In ungreased 15x10x1-inch pan, place eggplant, bell pepper, summer squash and onion. Brush with oil-garlic mixture.
• Place eggplant, bell pepper, summer squash and onion pieces directly on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning frequently, until vegetables are crisp-tender.
• Coarsely chop vegetables; add to tomato mixture. Add chèvre; mix gently.
• Drain linguine; place on serving platter. Top with vegetable mixture and Parmesan cheese.

RIGATONI WITH SUMMER VEGETABLES

Steps:

• Bring a large pot of water to a boil. Preheat a grill to medium high. Put the tomatoes in a large heatproof bowl; add a big pinch each of salt and pepper. Warm the olive oil and garlic in a small saucepan over medium-low heat until the garlic softens but does not brown, 5 minutes. Pour the garlic oil over the tomatoes; toss.
• Lightly brush the bell pepper and carrot halves with olive oil. Grill, turning occasionally, until crisp-tender and well marked, about 10 minutes. Remove to a cutting board; chop the pepper and thinly slice the carrots. Add to the tomatoes and toss.
• Add the pasta and a few big pinches of salt to the boiling water and cook as the label directs for al dente, adding the broccoli in the last 2 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the vegetables, along with 2 tablespoons of the cooking water; toss to coat, gradually adding more cooking water as needed if the pasta seems dry. Season with salt and pepper.
• Add the basil and chives to the pasta and toss again. Divide among bowls and top with the ricotta salata.