Recipe

Grilled Veggie Pasta Recipe

Add Step-by-Step Photos	Mbeards2 / All my dishes 5 months ago There is nothing more flavorful than fresh garden veggies. Pair them with pasta, herb seasoning, freshly ground pepper and you've got one of the best and easiest meals of the year. This recipe originally came from Penzey's Spices. Prep:20m Cook:20m Servings:8	Mbeards2
	onion garlic squash eggplant basil oregano

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Ingredients

1 lb. dry pasta-such as penne

2 lbs. fresh garden vegetables-your choice from the following

1 small green zucchini

1 small yellow zucchini

1 large red onion

1 red bell pepper

1 yellow bell pepper

1 small eggplant

1 6-oz. package whole button mushrooms (optional, but they add great flavor)

1/4 Cup + 2 TB. olive oil, divided

1 1/2 tsp. dried basil leaves, crumbled

1 1/2 tsp. oregano leaves, crumbled

1 tsp. french thyme

1/2 tsp. granulated dried garlic, divided

1/2-1 tsp. freshly ground pepper , divided

1/4-1/2 tsp. salt (optional)

1-2 TB. balsamic or red wine vinegar

Directions

Bring a large pot of water to a boil for the pasta, and get the grill going for the veggies.

Mix together the basil, oregano, and thyme, and set aside.

Wash and 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 and be two bites at most.

Place the veggies in a single layer on a pan and coat with 1/4 cup of the olive oil, 1/4 tsp. of the granulated garlic and 1/2 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 minutes).

Do not overcook. Drain and 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 half of the herb mixture and remaining garlic granule.

Cover and 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 medium high heat, cover, cook about 4 minutes, then turn and cook until done. Some veggies, like larger cut onion and bell pepper and whole mushrooms will need another 4 minutes, but soft squash will only need about 1 more minute.

Remove to a clean bowl or platter, sprinkle with 1 tsp. herb mixture.

When the veggies are all cooked, combine them in the bowl with the cooked pasta. Add extra herbs, pepper and garlic granules if desired.

Just before serving, sprinkle balsamic or red wine vinegar over the top, and gently toss. Taste and add salt as desired. Serve with a fresh garden salad.

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