Grilled Vegetables over Pasta
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Green bell pepper, diced large
Red bell pepper, diced large
Zucchini, peeled and sliced
Large green onion, sliced
Grape tomatoes, sliced in half
Fresh basil leaves, washed, patted dry and chopped
Seasoned salt and pepper to taste
Prepare vegetables (peppers, zucchini, green onions, tomatoes, and basil -- and whatever other veggies your family likes) and place in an appropriately sized plastic food storage container with tight-fitting lid.
Drizzle veggies mix liberally with olive oil and then with balsamic vinegar.
Sprinkle seasoned salt and pepper liberally over all.Place lid on container and shake to coat all veggies with seasonings. Let stand 30 minutes.
Meanwhile, boil water for pasta and cook according to package directions. Cover and set aside. (Keep warm.)
Preheat gas grill and grill wok (metal basket made for grilling vegetables). Add marinated vegetable mixture, and grill on medium-high until crisp-tender. (About 10 minutes.)
Remove vegetables from grill into a bowl. Add cubes of gorgonzola cheese and toss lightly. Spoon vegetable-cheese mix over pasta.
Garnish with freshly grated parmesan cheese over the top.
Grilled Summer Vegetable Salad
It’s that time of year again where fresh vegetables are available in abundance and we’re craving light, summery meals. We love being able to quickly throw together a delicious pasta salad filled with tasty seasonal ingredients, and this recipe is one of our head chef Roberta’s favourite dishes to make when she’s hosting an al fresco dinner party. Whilst we have chosen to use courgette, butternut squash and peppers for this recipe, you can substitute in any vegetables that you happen to have and it will be just as tasty!
- 4 summer squash (about 2 pounds), halved lengthwise if large, sliced crosswise 1 inch thick
- 2 pints grape or cherry tomatoes
- 2 red onions, halved lengthwise and sliced 1/2 inch thick
- 4 garlic cloves, crushed
- 1/4 cup olive oil
- Coarse salt and freshly ground pepper
- 8 ounces short pasta shape, such as campanelle or fusilli
- 2 tablespoons unsalted butter
- 1/2 cup finely grated parmesan cheese, plus more for serving
- 1 cup firmly packed torn fresh basil leaves
Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
Meanwhile, bring a large pot of water to a boil add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.
Add roasted vegetables, butter, parmesan, and basil to pot season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.
- 2 cups 8 ounces elbow macaroni
- 1 teaspoon extra virgin olive oil plus 1 to 2 tablespoons oil for grilling the vegetables
- 2 ears sweet corn shucked
- 1 medium onion cut into 6 wedges
- 2 poblano chiles
- 1 red bell pepper
- Freshly ground black pepper
For the sauce:
- 2 tablespoons unsalted butter plus 2 tablespoons, melted for the top
- 2 tablespoons flour
- 2 cups half and half or milk
- 1 tablespoon Dijon mustard
- 2 cups 8 ounces coarsely grated pepper Jack or white cheddar cheese
- 1/2 cup toasted breadcrumbs preferably homemade
Indirect grill method: Set up the grill for indirect grilling and preheat to medium-high. When ready to cook, place the macaroni and cheese in the center of the hot grate, away from the heat, and cover the grill. Toss the wood chips on the coals. Cook the macaroni and cheese until the sauce is bubbly and the top is crusty and brown, 40 minutes to 1 hour.
- 1 cup dry fusilli pasta
- 3 tablespoons olive oil
- 6 chicken tenderloins, cut into chunks
- 1 tablespoon dried minced onion
- salt and pepper to taste
- garlic powder to taste
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 cups frozen mixed vegetables
- 1 cup dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons butter, melted
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
Bake 30 minutes in the preheated oven until bubbly and lightly browned.
Pasta with Grilled Vegetables and Herbs
This meatless pasta dish shows that if you start with fresh ingredients, it takes very little work to make a stellar meal. For the most vibrant dish, use a combination of herbs, but if you want to simplify things, you could use just one or two. Leftovers are satisfying another night. Just serve them at room temperature, or stir them over medium heat, adding water as needed to prevent sticking.
Pasta with Grilled Vegetables and Herbs
- 2 zucchini, cut lengthwise in thirds
- 1 red bell pepper, cut into quarters
- 1 yellow bell pepper, cut into quarters
- 1 large red onion, cut crosswise into slices 1/2 to 3/4 inch (12 mm to 2 cm) thick
- Olive oil for brushing
- Coarse kosher salt and freshly ground pepper
- 1/2 lb. (250 g) penne, preferably multigrain
- 3 Tbs. extra-virgin olive oil
- 1/2 cup (3/4 oz./20 g) mixed fresh herbs, such as mint, basil, oregano and marjoram, minced
- 1 small red chile, minced
- 1/4 cup (1 1/2 oz./45 g) pitted Kalamata olives, finely chopped
- 1/4 cup (1 oz./30 g) walnuts, finely chopped
- 1/2 cup (2 1/2 oz./75 g) feta cheese, finely chopped, or a small chunk of pecorino romano cheese
1. Prepare a hot fire in a grill. Arrange the vegetables in a single layer on a large rimmed baking sheet. Brush with olive oil and sprinkle with salt and pepper on both sides. Arrange the vegetables on the grill, cover and cook until tender and lightly browned, about 5 minutes per side. Remove from the grill and cut into 1-inch (2.5-cm) pieces.
2. Meanwhile, bring a large pot three-fourths full of salted water to a boil. Add the pasta, stir well and cook until al dente, about 11 minutes.
3. Drain the pasta and transfer to a warmed shallow serving bowl. Add the grilled vegetables, extra-virgin olive oil, fresh herbs, chile, olives and walnuts to the pasta and toss to combine. Season to taste with salt and pepper. If using feta cheese, sprinkle over and toss to combine. If using pecorino romano, allow the diners to grate it over their own serving at the table. Serves 4.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast , by Kristine Kidd.
The Key to Grilling Vegetables
In the husk or out? Everyone has an opinion on this popular grill favorite. Both work, but removing the husks and silk is the way to get grill marks, caramelization and smoky flavor — all the things you love about grilled food, right on the cob. Set up a medium hot two-zone fire. Remove the husks and silk from the corn, brush the corn with vegetable oil, season as you like and place it directly over the coals, turning often to cook it evenly and prevent burning (about 10 to 13 minutes total).
Tips for the Best Grilled Vegetables:
- Cut approximately the same size. I try to keep my vegetables as close to &ldquowhole&rdquo form as possible. For cutting shapes and sizes, follow the instructions above. To help with consistency with certain vegetables, like squash, I use a mandoline slicer.
- Brush with Oil. Oil with help ensure that your vegetables don&rsquot stick to the grill. Just drizzle or brush both sides of the vegetables with oil (I recommend olive oil, avocado oil or grape seed oil).
- Season. I don&rsquot like to marinade my vegetables because I find it breaks them down and makes them soggy. I season with sea salt and freshly cracked pepper. If you want more flavor I&rsquove been known to add a balsamic dressing drizzle (listed below) or a fresh greek dressing to brighten things up.
- HOT Grill. I like to have two zones on my grill. A direct high heat side that about 350°F to 450°F and an indirect side, just in case some of those veggies cook a little too fast! I start on the direct heat side. Most grills are hotter in certain parts of the grill, usually the back so be sure to pay attention and move your vegetables around so they don&rsquot burn.
- Close the lid. Closing the lid of your grill creates the same environment as an oven, baking the vegetables as they lightly char. Check their progress every.
- Finish with Sauce or Herbs: One of my favorite tricks to do whenever anything comes off the heat is to finish with fresh herbs, a squeeze of lemon juice or a light sauce to brighten everything back up. I guarantee it will take your vegetables over the top and make them irresistible!
- Rotini – I use the tricolored ones for an extra pop
- Portobello mushrooms
- Olive oil
- Garlic powder
- Balsamic vinegar
- Parmesan cheese
- Fresh basil (optional but yummy!)
Out of salami? Try pepperoni! The salty cured meat brings a new flavor element to this recipe not usually found in other recipes. Love to grill other veggies like asparagus, squash, or bell peppers? Mix and match your grilled vegetables to your preferences!
Cold pasta salad only improves with time, so feel free to make the salad the day before your party and grill the veggies a few hours before serving! Whenever I have leftovers, they don’t last long because I’ll eat this side dish with every meal.
How to make grilled vegetable pasta
So, this grilled vegetable pasta! Alex and I wanted to bring that smoky grilled flavor to a vegetarian main dish. Oddly, after 8 years of eating mostly plants we’ve never grilled veggies and mixed them into pasta. I guess there are always new things to discover! The fun thing about this recipe is that there are two grilled components: veggies for the vegetable pasta, and bell peppers for the grilled romesco sauce.
What is romesco? Romesco is sauce made of roasted peppers and almonds that originates from Spain. Usually when we make it we use jarred red peppers. But for this recipe we thought: why not grill the red peppers to create a grilled romesco? It makes a creamy bright red sauce for the lightly smoky and addicting grilled vegetable pasta. Top it with feta crumbles, or leave it off for a vegan vegetable pasta. Here we used linguine noodles, but you can use penne or other short shapes. We’ll definitely be eating this grilled vegetable pasta all through the summer!
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