Ingredients

How to make it

  • Prepare a medium fire on a gas grill or a medium-hot charcoal fire.
  • In a large bowl, toss the tomatoes and zucchini with 2 Tbs. of the oil, 2 tsp. of the thyme, and the salt and pepper.
  • Set the vegetables cut side down on the grill and cook without moving them until they have good grill marks, 5 to 7 minutes.
  • Flip and cook until browned and tender, 6 to 8 more minutes.
  • Transfer to a cutting board and let cool for a couple of minutes.
  • Coarsley chop, return them to the same large bowl along with 1 1/2 cups of the pecorino, and toss.
  • Let sit for up to a couple of hours at room temperature.
  • Bring a large pot of well-salted water to a boil over high heat.
  • Add the pasta and cook, stirring often, until just al dente, about 11 minutes.
  • Drain well and toss with the tomato mixture, 3 Tbs. of the chives, the remaining 3 Tbs. olive oil and the balsamic vinegar.
  • Season generously with salt and pepper to taste and transfer to a serving bowl.
  • Sprinkle with the remaining 1 Tbs. chives, 2 tsp. thyme, and 1/2 cup pecorino, and serve.
  • Make ahead: You can grill the tomatoes and zucchini a couple of hours before serving. Hold them in a large bowl at room temperture. Cook the pasta just before guests arrive and toss it with the vegetables.

Reviews & Comments 1

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  • lollya 7 years ago
    This sounds light and wonderful!
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