This grilled vegetable pasta is a hearty dinner that doesn’t take too long to make. You can make this with so many different kinds of grilled vegetables. Use whatever you have on hand.
First, you want to grill your vegetables. Heat your grill to a medium heat.
- 1 pgk of baby portabella mushrooms
- 1/2 onion
- 1 medium eggplant
- 1 cup of red and yellow cherry tomatoes
- Olive Oil, to coat
- 1/2 tsp salt
- 1/2 tsp garlic powder
Clean your veggies. Cut the eggplant lengthwise, slice the onion into “circles” and cut any large mushrooms in half (I left smaller mushrooms whole.) Put everything but the tomatoes in a bowl and pour in olive oil, salt and garlic powder. Using tongs, toss to mix
Once you put the veggies on the grill, add the tomatoes to the bowl and toss with the remaining oil mixture and set to the side. Grill everything but the tomatoes for about 8-10 minutes on each side, or until done.Take them off of the grill and put them aside.
While your grill is still hot, put on the tomatoes. Flip them around. You just want them to blister and pop. This will take probably less than 1 minute. Cut the eggplant into 1/2″ pieces when they are cool enough to touch.
Now, it’s time to put everything together.
Grilled Vegetables (see above)
1/2 lb pasta (I used Gemelli)
1/4 C. Olive Oil
6-8 leaves of basil, sliced into long, thin ribbons
grated parmesan cheese, to taste
salt & pepper, to taste
Grill the vegetables, as indicated above.
Add pasta to salted boiling water until done. Drain and return to pot. Add in oil, veggies, basil, salt and pepper. Toss. Top with grated parmesan.