Grilled Vegetable Pasta

Grilled-Vegetable-Pasta

Grilled-Vegetable-Pasta

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.

Grilled Vegetables

  • 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

grilling-vegetables

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.

grilled-vegetables

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.

tomatoes

Now, it’s time to put everything together.

Grilled-Veggie-Pasta

Ingredients:

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

 

Directions:

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.

 

Grill-Vegetable-Pasta

Roasted Brussels Sprouts with Pasta

roasted brussels sprouts with pasta

Brussel sprouts or Brussels sprouts?

…that is the question. When I pronounce it, it seems to come out sounding like “Brussel sprouts” but apparently the correct way is Brussels sprouts. According to thekitchn.com, “Brussels sprouts are named after the fact that they were cultivated in Belgium in the 16th century. Knowing this little fact will also help you remember that it’s Brussels sprouts, not Brussel sprouts…”

So, there we have it. There’s an “s” at the end of Brussel. Now, that we have that out of the way, check out the delicious recipe below.

roasted brussels sprouts with pasta

I was not a big fan of Brussels sprout as a kid. Seems that’s normal. I don’t know when, but one day I realized that they are actually tasty. My favorite way to eat them is roasted, just like in this recipe. Roasting the Brussels sprouts first, caramelizes them adding a delicious richness. The only “sauce” on this dish is olive oil. It’s a simple, rustic, and comforting recipe. I like my Brussels sprouts a little more “well done”. So, they’re a bit darker in the pics than what yours may look like. This would be great with a creamy sauce like Alfredo.

roasted brussels sprouts with pasta 3

*Roasted Brussels Sprouts with Pasta
Author: 
Recipe type: Dinner
 
Ingredients
  • Brussels Sprouts
  • Pasta
  • Olive Oil
  • Garlic Powder
  • Salt
  • Pepper
  • Grated Parmesan Cheese
Instructions
  1. Roast the Brussels Sprouts:
  2. Preheat oven to 350*
  3. Wash and cut Brussels Sprouts. Drizzle a little olive oil on a non-stick baking sheet (tip:line with foil for easy clean up.) Put the brussels sprouts cut side down on baking sheet and drizzle with olive oil. Sprinkle with salt, pepper and garlic powder. Bake for 15 minutes and turn the brussels sprouts over, and cook for 15 minutes more.
  4. Choose your favorite pasta and cook according to package directions. Plate and top with brussels sprouts, drizzle with olive oil, add salt, pepper and garlic powder to taste. Sprinkle grated Parmesan cheese.

*When roasting the Brussels sprouts, you may have to adjust your time. They should be a nice deep brown color on the outside, and some leaves may even become crisp. The inside should be soft, but have a nice bite. Don’t let them burn.