- 8
Ingredients
- 1 lb. dry pasta (used penne)
- 1 small green zucchini
- 1 small yellow zucchini
- 1 large red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1/4 cup + 2 tbsp. olive oil, divided (1 3/4 oz + 1oz)
- 1-2 tbsp. pasta sprinkle
- 1/2 tsp. granulated garlic, divided
- 1/2-1 tsp. freshly ground pepper, divided
- 1/4-1/2 tsp. salt (optional)
- 1-2 tbsp. balsamic or red wine vinegar (1/2-1oz)
Preparation
Step 1
Bring a large pot of water to a boil for the pasta & get the grill going for the veggies. Wash & dry the veggies, then cut in pieces large enough that they won't fall through the grill top into the coals, but small enough to cook quickly & be two bites at most. Place the veggies in a single layer on a pan & coat with ¼ cup of the olive oil, ¼ tsp. of the granulated garlic & ½ tsp. of the freshly ground pepper. Toss to coat both sides well. When the water is boiling, cook the pasta according to package directions (penne is 11-12 min). Do not overcook. Drain & rinse very briefly-the pasta should stay warm. Shake all the water off, and then place the pasta in a large bowl. Toss with the remaining olive oil, along with 1 tbsp. of the pasta sprinkle and remaining granulated garlic. Cover & set aside while grilling the veggies. Grill the veggies in a single layer. It's better to cook them in two batches than to crowd them onto the grill touching each other or bunched up. Lay them out over med-high heat, cover, cook about 4 min, then turn & cook until done. Some veggies, like larger cut onion & bell pepper & whole mushrooms will need another 4 min, but soft squash will only need about 1 more min. Remove to a clean bowl or platter, sprinkle with 1 tsp. pasta sprinkle. When the veggies are all cooked, combine them in the bowl with the cooked pasta. Add extra pasta sprinkle, pepper & garlic if desired.
Just before serving, sprinkle balsamic or red wine vinegar over the top & gently toss. Taste and add salt as desired. Serve with a fresh garden salad.