Jim & Gen's Grilled Veggies on Pasta
Why I Love This Recipe
FEATURING: Grilled zucchini, pattypan squash (optional), carrots, eggplant, onions, arugula, fresh tomatoes, basil and fresh onions tops or green onions (optional).
This is one of our go-to recipes in the summer. 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. You can also add a few freshly chopped tomatoes, fresh basil and chopped fresh onion tops (or green onions).
Ingredients You'll Need
500 g of pasta of your choice
2-3 zucchinis
1-2 pattypan squashes (optional)
2 carrots, whole
1-2 small onions
1/2 eggplant
A handful of cherry tomatoes (optional)
1/4 cup or more of olive oil
1/2 teaspoon sea salt (or to taste)
FOR SERVING
A few handful of arugula (optional)
1-2 tomatoes, chopped (optional)
A few basil leaves, chopped (OR a few carrot tops, stems removed and leaves chopped OR pesto) (optional)
A bit of green onions (or the top of a fresh onion, chopped) or freshly and finely chopped onion
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. Just cut your veggies in approx. 1/2 to 1 inch thick slices but leave the carrot, onions and cherry tomatoes whole (if using).
In a small bowl, mix olive oil and 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 a few handfuls of arugula (optional), grilled veggies and fresh tomatoes, fresh basil (or pesto), and green onion (or onion), if using. Add a drizzle of olive oil and a bit of salt, to taste.
