Looking for a vibrant and delicious meal that celebrates the flavors of summer? Dive into the delightful world of "Grilled Vegetables and Pasta"! This Italian-inspired dish is not only a feast for the eyes with its colorful medley of fresh vegetables, but it’s also a quick and easy recipe that can be whipped up in just 30 minutes. Perfect for busy weeknights or a casual gathering with friends, this dish is sure to impress. With a smoky char from the grill and the richness of olive oil, each bite is bursting with flavor. Ready to elevate your dinner game? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta of choice
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 eggplant, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your grill to medium-high heat (around 400-450°F). If using a grill pan, heat it over medium-high stovetop heat.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, typically 8-10 minutes. Drain and set aside, reserving a small amount of pasta water.
- Wash and prepare all vegetables: slice zucchini into 1/4-inch thick rounds, cut bell peppers into similar-sized strips, and dice the eggplant into 1-inch cubes.
- Toss prepared vegetables in olive oil, ensuring they are evenly coated. Season generously with salt and freshly ground black pepper.
- Arrange vegetables on the grill or grill pan, ensuring they are not overcrowded. Grill for 3-4 minutes per side, rotating to create nice char marks and cook until tender.
- Remove grilled vegetables from heat and let them rest for a few minutes. Chop into bite-sized pieces if desired.
- In a large serving bowl, combine the cooked pasta and grilled vegetables. If the mixture seems dry, add a small amount of reserved pasta water to help create a light sauce.
- Garnish with fresh torn basil leaves. Optionally, drizzle with additional olive oil and sprinkle with grated Parmesan cheese.
- Serve immediately while vegetables are warm and pasta is fresh. Enjoy your grilled vegetable pasta!
Tips
- Choose the Right Pasta: Opt for pasta shapes that hold onto sauce well, like penne or fusilli, to ensure every bite is flavorful.
- Prep Ahead: To save time, you can chop your vegetables and cook the pasta in advance. Just toss everything together when you’re ready to eat!
- Don’t Overcrowd the Grill: Give your vegetables enough space on the grill to achieve that perfect char. If necessary, grill in batches.
- Experiment with Vegetables: Feel free to mix and match your favorite veggies! Asparagus, mushrooms, or cherry tomatoes make great additions.
- Add More Flavor: Enhance the dish with a squeeze of lemon juice or a sprinkle of red pepper flakes for an extra kick.
- Serve Fresh: For the best taste and texture, serve the dish immediately after combining the pasta and grilled vegetables.
- Garnish Creatively: Fresh herbs like parsley or oregano can elevate the dish even further. Don’t forget the Parmesan for that classic Italian touch!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
