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Grilled Veggies on Pasta (No Tomatoes)


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Serves 3-5 | Prep Time 5-10 min | Cook Time 12-20 min

Why I Love This Recipe

FEATURING: Grilled zucchini, carrots, eggplant, basil and fresh onions (or onions). Optional: Pattypan squash and/or rabioles.

This is summer recipe that we love. Not a recipe per se. Just grill some veggies on the BBQ or in the oven. Once grilled or roasted, cut into bite-sized chunks. Serve on a bed of cooked pasta with a drizzle of olive oil and a bit of salt and pepper. We like adding chopped basil on top but you can eat it without! You can also add a few freshly chopped tomatoes if you want.

You can also add grilled tomatoes: https://www.bakespace.com/recipes/detail/Jim-%26-Gen%27s-Grilled-Veggies-on-Pasta/84510/


Ingredients You'll Need

500 g of pasta of your choice
2-4 carrots, whole (or more)
1-2 onions, whole or cut in half
1-3 zucchinis (and/or pattypan squash), cut in approx. 1/2 to 1 inch thick slices
1 eggplant, cut in approx. 1/2 to 1 inch thick slices
1-2 medium/large rabioles (or 2-3 small ones), cut in approx. 1/2 to 1 inch thick slices (optional)
1/4 cup or more of olive oil (approx. but you can use less)
1/2 teaspoon sea salt (or to taste)

FOR SERVING
A few basil leaves, chopped (OR pesto) (optional)


Directions

Bring water to a boil on the stove. Add a bit of oil and salt. When boiling, add the pasta and cook according to instructions (approx. 8-12 min). Drain and set aside.

GRILLED VEGGIES: Meanwhile, warm up your BBQ. In a small bowl, and the cut and whole veggies. Drizzle oil on top of the veggies. Using you hands or cooking brush, rub oil mixture on both sides of your veggies. Add a bit of salt and mix. Layer the veggies on the BBQ (without them touching or overlapping as much as possible). Cook 5-10 min/side until soft and grilled. Turn each piece and cook for another 5-7 min until the veggies look done (eggplant should be soft and zucchinis tender with a little crunch left)! When ready, turn heat off and set veggies aside.

ASSEMBLY: Now dice the grilled veggies to the size you like (Jim chops them BIG when in a hurry). Divide the pasta in each bowl, top with grilled veggies and fresh basil (or pesto). Add a drizzle of olive oil and a bit of salt, to taste, if you want. You can also add any other topping that you'd like (hot peppers, tomatoes, etc.)


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