Grilled Vegetable Pasta
Grilled vegetable pasta is a nice excuse to get out of the kitchen, so heat up your outdoor grill and get busy! This is a great pasta to make during the hot summer months when fresh vegetables are at their peak. The vegetables themselves are the sauce and because they are cut into chunky pieces this recipe works best with short dried pasta shapes such as rigatoni, fusilli, or penne. I enjoy this pasta as written, but you could also add in some capers, flavorful pitted olives, or a drizzle of aged balsamic vinegar.
Buon Appetito!
Deborah Mele 2018
Grilled Vegetable Pasta
Yield:
Serves 4
Prep Time:
15 minutes
Cook Time:
25 minutes
Grilled vegetable pasta is a nice excuse to get out of the kitchen!
Ingredients
- 1 Pound Dried Pasta Such as Fusilli or Rigatoni
- 12 Ripe Plum Tomatoes, Halved
- 2 Medium Red Onions, Peeled And Halved
- 2 Bell Peppers, Halved
- 1/2 Cup Fresh Parsley, Chopped
- 1/2 Cup Fresh Basil, Chopped
- 6 Tablespoons Olive Oil
- 2 Minced Garlic Cloves
- 6 Tablespoons Freshly Grated Parmesan Cheese
- Fresh Ground Pepper
- Dash of Salt
- Dash of Red Pepper Flakes (Optional)
- Additional Grated Cheese For Serving
Instructions
- Preheat outdoor gas grill or barbecue, and then grill the tomato, pepper and onion halves over medium heat until browned and tender.
- Remove from the heat and coarsely chop.
- Cook the pasta al dente.
- While the pasta is cooking, mix together the oil, garlic, herbs, and seasonings.
- Drain the pasta and add the seasoning mix.
- Add the chopped onions, cheese, peppers and tomatoes and cook a minute or two over medium heat until everything is piping hot.
- Serve, offering additional cheese if desired.
This recipe didn’t really work for me, and I’m wondering if it’s because British and American cooks understand something different in the word ‘grilling’.
I grilled the vegs under my electric grill but the onion didn’t cook through, although the tomatoes and peppers were fine.
The recipe says to grill the vegs OVER medium heat. In the UK we would say UNDER medium heat.
So I am thinking maybe the vegs should be cooked in a pan with the heat source underneath it.
Or perhaps the vegs should be roasted in the oven?
I think in the US what we’d call grilling is called broiling.
All very confusing!
Sorry, when I said grill, I meant outdoor grill on a gas or charcoal barbecue. You could get similar results by roasting the vegetables in a preheated hot oven, but if using this method I would cut the onions and peppers into bite sized pieces first.
Thank you from one Deborah to another
I’ve been following your website for some time now and always find it inspiring
I’ll try this recipe again with roasted vegetables