Summer Vegetables with Bowtie Pasta
Grilling brings out the best in summer vegetables, so why not make them the star of the dinner table? Toss them with pasta and plenty of fresh herbs for a satisfying meatless entrée.
This recipe is from Grilling, a Dierbergs School of Cooking Publication available at any Dierbergs location.
1 cup fresh herbs, coarsely chopped
(basil, oregano, rosemary, parsley)
3 tablespoons extra virgin olive oil
2 teaspoons grated lemon peel
1 clove garlic, minced
Salt and pepper to taste
1 small eggplant, peeled, if desired,
and sliced 1/2 inch thick
2 medium zucchini, halved lengthwise
1 bell pepper, quartered and seeded
1 bunch green onion, trimmed
1 small lemon, halved
12 ounces bowtie pasta (about 6 cups),
cooked according to package directions
3/4 cup chopped tomato
2 ounces (1/2 cup) grated parmesan cheese
In small bowl, combine herbs, olive oil, lemon peel, garlic, salt, and pepper.
Brush eggplant, zucchini, and bell pepper with herb mixture. Place vegetables on grid over medium-high heat; grill until crisp-tender and lightly charred, about 3 to 5 minutes per side. Brush green onions with herb mixture. Place onions diagonally on grid over medium-high heat; grill turning occasionally until crisp-tender and lightly charred, about 3 to 5 minutes. Brush cut-sides of lemon with herb mixture. Place lemons cut-side down on oiled grid over medium-high heat; grill until lightly charred and grill marks appear, about 2 to 3 minutes. Cut grilled vegetables into bite-size pieces.
In large bowl, combine grilled vegetables, pasta, tomato, and cheese. Squeeze lemon halves over pasta and drizzle remaining herb mixture over top; toss until well mixed. Serve warm or chilled.
Makes 6-8 servings
GREG’S GRILLING TIP A jellyroll pan or baking sheet with sides makes it easy to carry lots of food to and from the grill. If you have raw meat on the tray, be sure to wash it thoroughly before you bring cooked food inside.
Servings: Per servingCalories: