Pasta with Grilled Summer Vegetables Recipe

Name: Pasta with Grilled Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each eggplant about 1 pound, cut into big rounds that are grill-able; 1 large sweet red bell peppers any color, whole; 2 large mushrooms, portabello whole; 2 each zucchini slice into grill-able size, or summer yellow squash, or both; 1 large red onion slice into grill-able size, and with the ends on; olive oil for brushing; salt and black pepper to taste; 2 cloves garlic or as needed, minced; 2 each jalapeno pepper whole, optional, if you don't like spicy food, don't add these pepeprs; 12 ounces spaghetti cooked (according to the package); 2 cups spaghetti sauce or tomato sauce; parmesan, parmigiano-reggiano cheese, grated for serving, optional

Servings: persons

1 each eggplant about 1 pound, cut into big rounds that are grill-able
1 large sweet red bell peppers any color, whole
2 large mushrooms, portabello whole
2 each zucchini slice into grill-able size, or summer yellow squash, or both
1 large red onion slice into grill-able size, and with the ends on
olive oil for brushing
salt and black pepper to taste
2 cloves garlic or as needed, minced
2 each jalapeno pepper whole, optional, if you don't like spicy food, don't add these pepeprs
12 ounces spaghetti cooked (according to the package)
2 cups spaghetti sauce or tomato sauce
parmesan, parmigiano-reggiano cheese, grated for serving, optional

1
Preheat the grill.
2
Arrange all the vegetables on a baking sheet.
3
Add the minced garlic and olive oil in a small bowl, mix well.
4
With a pastry brush, brush the garlic-olive oil on both sides of all the vegetables.
5
Sprinkle salt and black pepper.
6
Using a tongs place the vegetables on the grill, close the lid, and cook for about 5 minutes.
7
Open the lid, and check the grilling sides until they are well grilled and marked.
8
Then turn the vegetables over, and continue to grill for another 5 minutes or until the other side is well grilled and the vegetables lose most of their moisture.
9
Remove the grilled vegetables onto the baking sheet.
10
Let cool for a few minutes until you can handle them.
11
Peel and seed the sweet bell pepper and jalapeno if using.
12
Slice all the grilled vegetables into strips.
13
While the vegetables are grilling, boil the pasta according to the direction on the package.
14
Heat the spaghetti or tomato sauce, season with salt and black pepper to taste if needed.
15
Add the pasta into a large mixing bowl, pour the sauce over and toss until well combined.
16
Divide the pasta among the serving plates, top with the grilled vegetables and shaved or grated parmesan cheese if needed.
17
Alternatively mix all the grilled vegetables with pasta and tomato sauce until well mixed.
18
Divide among the serving plates and top with cheese if needed.
19
Serve and enjoy.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 each eggplant about 1 pound, cut into big rounds that are grill-able, 1 large sweet red bell peppers any color, whole, 2 large mushrooms, portabello whole, 2 each zucchini slice into grill-able size, or summer yellow squash, or both, and more.

Yes, Pasta with Grilled Summer Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta with Grilled Summer Vegetables

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