PASTA WITH ROASTED SUMMER VEGETABLES AND BASIL
A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 513 g, Fat 24 g, Fiber 7 g, Protein 16 g
SUMMER PASTA PRIMAVERA
With roasted tomatoes, zucchini, and corn, this pasta primavera is an ode to summer.
Provided by Jennifer Segal
Categories Dinner
Time 45m
Yield 4-6
Number Of Ingredients 15
Steps:
- Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil.
- Combine the tomatoes, shallots, garlic, olive oil, salt, and sugar on the prepared baking sheet. Toss with your hands or a rubber spatula until the vegetables are evenly coated. Arrange the vegetables in a single layer and roast for 15 to 20 minutes, or until the tomatoes are just starting to brown. Remove the pan from the oven and add the zucchini and corn. Toss with a rubber spatula (the tomatoes will collapse; that's okay) and spread into an even layer. Roast for 5 minutes more, until the zucchini and corn are tender-crisp.
- Meanwhile, cook the pasta in salted water until al dente. Drain, then add the pasta back to the pan. Add the roasted vegetables and all their juices to the pasta, along with the butter, herbes de Provence, red pepper flakes, pecorino Romano, basil, and pine nuts. Toss well, then taste and adjust seasoning if necessary. Spoon into pasta bowls and drizzle with olive oil, if desired. Serve with more grated cheese.
- Note: Herbes de Provence can be found in the spice section of your supermarket. Most markets carry it but if you can't find it, dried thyme may be substituted.
- Note: To toast the pine nuts, put them in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes.
Nutrition Facts : Calories 540, Fat 25 g, Carbohydrate 66 g, Protein 16 g, SaturatedFat 7 g, Sugar 11 g, Fiber 6 g, Sodium 695 mg, Cholesterol 27 mg
PASTA WITH GRILLED SUMMER VEGETABLES
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Light a charcoal fire. Grill the peppers whole until the skin is charred on all sides. Remove and place in a paper bag. Close the bag and let the peppers cool. Cut the peppers in half and remove the seeds. Peel the skin and slice the peppers into thin strips.
- Meanwhile, slice the summer squash and eggplant in thin strips, lengthwise. Brush with olive oil, season with salt and pepper and grill on both sides until lightly browned. Cut plum tomatoes in half and grill skin side down until lightly browned and barely soft. Slice onions in rings, brush with oil and grill until browned.
- Bring six quarts salted water to a boil. Heat a tablespoon of olive oil in a skillet. Add the tomatoes, garlic and thyme and cook for a few minutes until they start to form a sauce. When the vegetables are cool enough to handle, cut them in thin strips. Add them to the sauce and simmer for about five minutes. Meanwhile, cook the pasta until al dente. Drain and toss with the vegetables. Season and garnish with the basil leaves, snipped into strips with a pair of scissors. Serve the cheese separately.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 7 grams, Carbohydrate 87 grams, Fat 9 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 1443 milligrams, Sugar 19 grams
GRILLED-VEGETABLE PASTA WITH CUMIN RECIPE
Transform grilled veggies into a tasty vegetable pasta for added smoky hints. It's made with zucchini, eggplant, and bell pepper for a summer dish.
Provided by Chloe Ginnish
Categories Pasta Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Light the grill or heat the broiler. In a large shallow bowl, toss the eggplant, zucchini, bell pepper, and garlic with 2 tablespoons of the oil, ¼ teaspoon of the salt, and ⅛ teaspoon of the black pepper.
- In a small glass or stainless-steel bowl, whisk together the remaining olive oil, the lemon zest, lemon juice, parsley, cumin, and the remaining salt and pepper.
- In a large pot of boiling, salted water, cook the penne rigate for about 13 minutes until just done. Reserve about 3 tablespoons of the pasta water.
- Drain the penne and toss with 1 tablespoon of the reserved pasta water, the oil-and-lemon-juice mixture, and the vegetables. Add more pasta water if the pasta seems dry.
- Serve topped with some Parmesan cheese and pass additional Parmesan at the table. Enjoy!
Nutrition Facts : Carbohydrate 74.27g, Fat 22.13g, Fiber 7.24g, Protein 13.35g, SaturatedFat 3.14g, ServingSize 4.00, Sodium 451.98mg, Sugar 0.00, UnsaturatedFat 15.01g
GRILLED SUMMER VEGETABLE PASTA SALAD
Grilled Summer Vegetable Pasta Salad is a mixture of delicious pasta mixed with the cream of the summer crops veggies. These crisp grilled vegetables along with rotini pasta are tossed in a light dressing and loaded with beautiful color and flavor.
Provided by Nikki Lee - Soulfully Made
Categories Sides
Time 30m
Number Of Ingredients 18
Steps:
- Cook pasta according to package instructions in salted water. Drain and let cool while cooking.
- Mix dressing ingredients together in a measuring bowl.
- Slice squash and onion into halves or large slices. Slice bell pepper into thick ringed slices. Leave corn and asparagus whole. Brush on or drizzle with olive oil and sprinkle with salt to taste.
- Set outdoor grill to high heat or cast iron grill over medium high heat. Grill until al dente or desired doneness. Remove and slice into bite sized chunks. Run knife down corn to remove kernels.
- In a large bowl toss pasta, vegetables, and dressing together.
- Top with feta cheese and tomatoes.
- Serve immediately warm or cover and refrigerate until serving.
Nutrition Facts : ServingSize 1 1 serving, Calories 264 kcal, Carbohydrate 30 g, Protein 10 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 467 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 8 g
GRILLED SUMMER VEGETABLE PASTA
Provided by Trisha Yearwood
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, drain the tomatoes (reserving the juice for another use if desired). Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until aromatic, 1 to 2 minutes. Crush the tomatoes with your hand, adding them to the saucepan as you go. Season with salt and pepper. Add the basil and parsley sprigs (reserve the chopped herbs for later) and bring to a simmer over medium-high heat. Reduce the heat to low and cook at a very low simmer for about 15 minutes or until ready to serve.
- While the sauce cooks, heat a large double-burner grill pan over medium-high heat. Toss the pepper, squash, zucchini and onion with the remaining tablespoon olive oil, making sure to coat all sides. Sprinkle with salt and grill, turning once, until well-marked and crisp-tender, 4 to 6 minutes per side, depending on the vegetable. Transfer the onion to a large mixing bowl. Transfer the pepper, squash and zucchini to a cutting board and cut crosswise into strips. Add to the bowl with the onion and cover with foil.
- Cook the penne in the boiling water according to package directions. Drain and add to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add to the bowl and toss to coat.
- Serve the pasta in bowls topped with the remaining chopped herbs and Parmesan.
TUSCAN PASTA SALAD WITH GRILLED VEGETABLES
Provided by Food Network Kitchen
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add the grilled vegetables, cannellini beans, the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste; toss. Add the parmesan shavings and fennel fronds and toss gently. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)
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GRILLED VEGETABLE PASTA | ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 3Category Dried Pasta-VegetablesServings 4
- Preheat outdoor gas grill or barbecue, and then grill the tomato, pepper and onion halves over medium heat until browned and tender.
GRILLED-VEGETABLE PASTA WITH CUMIN RECIPE - FOOD & WINE
From foodandwine.com
4/5 Servings 4
- Light the grill or heat the broiler. In a large shallow bowl, toss the eggplant, zucchini, bell pepper, and garlic with 2 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper. If using the broiler, arrange the vegetables in a single layer on one large or two smaller baking sheets, preferably nonstick. Grill or broil in batches, turning the vegetables once, until they are tender and lightly browned, 10 to 12 minutes. Cut the vegetables into 1 1/2-inch pieces.
- In a small glass or stainless-steel bowl, whisk together the remaining 4 tablespoons olive oil, the lemon zest, lemon juice, parsley, cumin, and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.
- In a large pot of boiling, salted water, cook the penne rigate until just done, about 13 minutes. Reserve about 3 tablespoons of the pasta water. Drain the penne and toss with 1 tablespoon of the reserved pasta water, the oil-and-lemon-juice mixture, and the vegetables. Add more pasta water if the pasta seems dry. Top with some Parmesan cheese and pass additional Parmesan at the table.
SUMMER PESTO GRILLED VEGETABLES WITH PENNE
From wholeandheavenlyoven.com
Reviews 24Estimated Reading Time 3 minsServings 8Total Time 15 mins
- In a small bowl, toss squash, zucchini asparagus, pepper, garlic, and basil pesto until evenly combined. Season veggies with salt and pepper to taste.
- Grill veggies on nonstick tin foil over medium-high heat stirring occasionally until veggies are slightly charred and tender, about 8-10 minutes.
PAN-GRILLED VEGGIE PASTA PRIMAVERA - READY SET EAT
From readyseteat.com
Cuisine ItalianCategory Main Dish, PastaServings 4Total Time 30 mins
- Meanwhile, place zucchini, yellow squash, bell pepper and onion in large bowl. Drizzle with oil; toss to coat. Sprinkle with oregano, salt and black pepper; toss.
- Heat large grill pan or skillet over high heat. Add vegetables; cook 6 minutes or until vegetables are crisp-tender, stirring frequently. Remove vegetables from pan; cover to keep warm.
- Add undrained tomatoes and vegetables to pasta; toss until well mixed. Sprinkle with cheese. Serve warm.
SUMMER PASTA SALAD WITH GRILLED VEGETABLES - OUR HAPPY …
From ourhappymess.com
5/5 (5)Total Time 30 minsCategory SideCalories 480 per serving
- In a medium bowl, whisk together the marinade ingredients. Add half the marinade (1/2 cup), to a gallon-size plastic baggie, reserving the rest for the dressing, and add the vegetables to the bag. Swish around until well combined and refrigerate for an hour or up to a day.
- Preheat a grill pan or grill on medium-high heat. Remove the vegetables from the marinade and grill, turning once 8 - 10 minutes. Corn will need to be turned a few times to cook evenly. Watch the vegetables as they cook and remove them as the are done, when they are crisp-tender. (Zucchini will be done first, with bell peppers taking the longest).
- While the vegetables are on the grill, bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and rinse under cold water.
- Once cooked, remove the vegetables from the grill and chop into 1 inch pieces. Run a sharp knife down the length of the corn cobs to release the kernels.
GRILLED SUMMER VEGETABLES - SLENDER KITCHEN
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From bakeitafterall.com
Cuisine AmericanEstimated Reading Time 2 minsCategory Main CourseTotal Time 30 mins
- Melt the butter in a large saucepan and add the olive oil. Add minced garlic. Sauté for 30 seconds, then add onion, squash and zucchini. Season with Italian or Greek seasoning, dill, salt and pepper.
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RECIPE: PASTA SALAD WITH GRILLED SUMMER VEGETABLES AND ...
From wholefoodsmarket.com
Servings 6Calories 300 per servingTotal Time 20 mins
- Brush squash and peppers with olive oil and grill, flipping once, until just charred in parts and tender, about 8 minutes.
MEDITERRANEAN STYLE PASTA SALAD WITH GRILLED SUMMER VEGETABLES
From cookingcurries.com
Cuisine MediterraneanTotal Time 30 minsCategory SaladCalories 1504 per serving
- Marinate the zuccini and tomatoes with teh olive oil, harissa, salt and pepper for a couple of minutes. Grill them until soft and cooked through.
- Grill the ear of corn until cooked and charred a little, scrape the corn kernels out and add to the grileld veggies.
- In a large bowl, toss the cooked pasta, the grilled vegetables and corn, chopped Mezzetta Golden Greek Peperoncini, feta, mint and parsley.
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From myrecipes.com
4/5 (2)Calories 368 per servingServings 4
- Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°), turning occasionally, 6 minutes or until they are tender.
- Cut zucchini and squash halves into thin slices, and place in a large bowl. Add remaining grilled vegetables, pasta, and basil, tossing gently; sprinkle with cheese.
ANGEL HAIR PASTA WITH SUMMER GRILLED VEGETABLES AND BASIL ...
From weber.com
Servings 4-6Total Time 38 minsCategory Veggies
- Prepare the grill for direct cooking over high heat (450° to 550°F) using the Weber Gourmet BBQ System Cooking Grate. Set the Weber Gourmet BBQ System Wok in the grate opening and preheat for 10 minutes.
- In a bowl mix the zucchini, bell pepper, and 1 tablespoon oil. In another bowl mix the onion, garlic, and 1 tablespoon oil. In a third bowl combine the tomatoes, corn, and red pepper flakes.
- Bring the three bowls with the vegetables to the grill and keep close by. Add the zucchini mixture to the wok and cook over direct high heat, with the lid closed, until the vegetables begin to soften, about 1 minute. Stir in the onion mixture and cook until the onion begins to soften, about 3 minutes. Add the tomato mixture and cook until softened, 3 to 4 minutes, stirring occasionally. Season with salt and pepper. Wearing insulated barbecue mitts, remove the wok from the grill and transfer the vegetable mixture to a large serving bowl.
GRILLED SUMMER VEGETABLE PASTA SALAD - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
Reviews 24Category Side DishCuisine AmericanTotal Time 1 hr 30 mins
- Cut yellow squash and zucchini in half lengthwise and then into half moon shapes. Cut red bell pepper and red onion into approximately 2-inch chunks. Place together in a medium bowl and toss with 1 tablespoon olive oil. Sprinkle with salt and pepper.
- Heat a grill pan over medium-high heat. When hot add vegetables. Grill until they develop nice grill marks and then flip over and continue to cook until softened. Place in a large bowl.
- While vegetables are grilling, bring a large pot of water with at least 1 tablespoon of salt to a boil. Cook pasta to al dente. Drain pasta and rinse with water. Drain well and add to bowl with grilled vegetables.
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SUMMER LINGUINE WITH GRILLED VEGETABLES | NEIGHBORFOOD
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Reviews 65Total Time 45 minsServings 5
- Preheat grill over medium high heat. In a large bowl, toss the pepper, mushrooms, tomato, squash, and zucchini with 1/4 cup olive oil. Sprinkle liberally with sea salt and black pepper. Place the vegetables on a grill safe tray and grill for 15-20 minutes or until tender and slightly charred, flipping once.
- Meanwhile, bring a pot of water to boil and boil the linguine according to package directions. As soon as the linguine is al dente, drain and place in a large serving bowl. Cover to keep warm.
- Meanwhile, heat the remaining 1/4 cup olive oil in a skillet over medium heat. Add garlic cloves and red pepper flakes and stir until fragrant, 1-2 minutes. Remove from heat and stir in lemon juice. Add olive oil mixture to cooked pasta.
- When vegetables are done toss them with the pasta. Stir in Parmesan cheese and fresh herbs. Serve with a final drizzle of olive oil and grated Parmesan.
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- Pour boiling water over the rice noodles, ( I put them in a baking dish) let stand for 3 minutes, then drain and rinse with cold water. Set aside.
- Place the veggies on the grill, lower heat to medium, cover, then make the cilantro pesto. Check the veggies every 5 minutes or so….turning.
GRILLED VEGETABLE PESTO PASTA - RECIPE RUNNER
From reciperunner.com
4.4/5 (13)Total Time 35 minsCategory PastaCalories 327 per serving
- Preheat grill to medium-high heat (approximately 400-425° F.) and prep the vegetables. Toss or spray with olive oil and season with salt and pepper. Grill the vegetables until tender. See the section in the above title Tips for Grilling Vegetables for cooking times.
- While the vegetables are grilling cook the pasta. Drain and pour it into a large serving bowl. Add the grilled vegetables in with the pasta.
- Add the pesto, lemon juice, basil, Parmesan cheese and pine nuts to the pasta. Stir together until everything is coated. Taste for seasoning and serve.
GRILLED VEGETABLE PASTA – A COUPLE COOKS
From acouplecooks.com
Reviews 1Servings 4Cuisine Italian AmericanCategory Main Dish
- Heat a grill to medium-high heat. Cut off the tops off of the peppers and remove the pith and seeds. Remove the stems from the top and cut the top in half, then quarter the bottoms. Cut the broccoli into bite-sized florets. Cut the onion into thick slices. Coat vegetables lightly with about 1 tablespoon olive oil and a few pinches of kosher salt. Use your hands to rub the olive oil into the veggies so they are lightly coated.
- Place a few sheets of foil to cover the entire grill (or use a grill basket). Poke several small holes in the foil. Place the veggies on the foil and grill them, turning occasionally, until tender and lightly charred (about 15 minutes). Remove from the grill and place the vegetables on a baking sheet.
- Peel the garlic. In a blender or food processor, add the almonds, garlic, tomatoes (including the can juice), 2 tablespoons olive oil, lemon juice, smoked paprika, red pepper flakes, and kosher salt. When the vegetables are grilled, remove the pepper slices and place them in the blender. Process the sauce until smooth.
GRILLED SUMMER VEGETABLE LASAGNA - SHARE THE PASTA
From sharethepasta.org
Servings 12Calories 261 per servingTotal Time 1 hr 30 mins
- Preheat oven to 400ºF. Place tomato slices on a lightly oiled parchment-lined sheet pan. Sprinkle with chopped garlic and half of the thyme leaves. Place in the oven for 25 minutes, or until the tomatoes have cooked down and are no longer very watery and the garlic is starting to brown. Reserve.
- In a medium bowl, combine the ricotta, rosemary, grated garlic, remaining thyme and 8 oz. of the mozzarella. Season to taste with salt and pepper. Reserve.
- Preheat a grill pan over high heat. Slice the yellow squash and zucchini into thin ribbons using a mandolin, vegetable peeler, or a chef’s knife. Toss with some of the vegetable oil, and salt and pepper to taste. Grill the squashes in batches about 1 minute per side. Reserve.
- To assemble the lasagna, lightly oil the bottom of a 9” x 13” pan. Line the pan with ¼ of the zucchini and yellow squash. Top with 3 sheets of the lasagna noodles. Spread 1/3of the reserved ricotta mixture across the pan. Place 1/3 of the tomatoes over the ricotta. Repeat two more times. Top the tomatoes with one more layer of the remaining zucchini and yellow squash and sprinkle with the remaining mozzarella.*
RUSTIC GRILLED VEGETABLE & SAUSAGE PASTA - BOULDER LOCAVORE®
From boulderlocavore.com
Ratings 3Category Main CourseCuisine AmericanTotal Time 45 mins
- Heat grill to 350 degrees. When hot brush grill clean. Brush both sides of vegetables with olive oil. Grill until each side had grill marks and the vegetables are cooked (about 5-7 minutes). Remove and allow to cool to room temperature.
- Bring water for pasta to a boil and cook pasta per package instructions. Proceed with the sauce recipe; draining and rinsing (if package calls for) pasta when finished cooking. Toss with 2 teaspoons-1 tablespoon olive oil.
- In a large frying pan over medium-high heat, add 2 teaspoons olive oil. Once heated add the crumbled sausage and cook until browned. Add pureed vegetables and red wine. Stir frequently until the red wine has evaporated and been absorbed.
GRILLED SUMMER VEGETABLE PASTA WITH CRISPY PROSCIUTTO ...
From winealittlecookalot.com
Cuisine AmericanCategory DinnerServings 6Total Time 45 mins
- If you have a vegetable grill basket, spray with nonstick cooking spray. Add cut up vegetables, toss with olive oil, salt and pepper. If you don’t have a vegetable grill pan, place veggies on a large piece of aluminum, toss with olive oil, salt and pepper, then add another piece of foil and seal the edges. Place on the grill.
- Grill, stirring frequently, until vegetables are softened and slightly charred, about 25-30 minutes.
- Meanwhile, heat non-stick frying pan over medium-high heat. Add prosciutto slices and brown, about 2-3 minutes per side, until slightly golden and crispy. Set aside on plate. (You could also do this on the grill, by placing a piece of aluminum foil over low heat, adding the prosciutto slices and cooking until golden and crispy on both sides).
GRILLED SUMMER VEGETABLE PASTA PRIMAVERA - WHOLE AND ...
From wholeandheavenlyoven.com
5/5 (1)Estimated Reading Time 2 minsServings 6Total Time 20 mins
- In a small bowl, toss zucchini with garlic, oil, and salt and pepper to taste. On tin foil over medium-high grill heat, stir squash mixture occasionally until tender and slightly charred. Remove from heat.
- Grill corn on both sides until slightly charred and cooked through. Remove corn from cob and toss with squash mixture.
- Toss grilled mixture into hot cooked penne pasta and add tomatoes, basil, and Parmesan cheese. Season pasta with salt and pepper to taste and serve hot. Enjoy!
30 BEST SUMMER VEGETABLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-08-02Category Recipe Roundup
- Roasted Summer Vegetables. One of the best and easiest ways to cook summer veggies is to roast them. Roasting adds a lovely char and a hint of smokiness.
- Summer Vegetable Salad. I may not be a salad person, but this summer vegetable salad is an exception to my rule. The medley of grilled vegetables, golden corn, and feta cheese is phenomenal as it is.
- Summer Vegetable Stew. Loaded with potatoes, carrots, zucchini, tomatoes, chicken, and a creamy broth, this summer vegetable stew is as rich and hearty as can be.
- Summer Vegetable Pesto Pasta. The color of this pasta alone already tells you it’s delicious. The pesto sauce is a mix of basil, olive oil, hemp seeds, nutritional yeast, and garlic.
- Mexican Corn Salad. Mexican corn salad, or esquites, is similar to elote, but it’s off the cob, not on. It’s just as delicious, but a lot easier to eat.
- Garlic Parmesan Zucchini Noodles. Craving pasta but don’t want the carbs? If you’re on a keto or low-carb diet, this recipe has your name written all over it.
- Creamy Broccoli Salad. Broccoli is a superfood bursting with vitamins, minerals, and nutrients. Sadly, it’s not at the top of a child’s favorite foods list.
- Zucchini Tomato Bake. Zucchini tomato bake is a rich and cheesy veggie casserole that features… well… zucchini and tomatoes. No surprises there. What will blow your mind, however, is the flavor.
- Cheesy Spaghetti Squash. If you’re considering going vegetarian, this recipe might just make you go for it. Even for meat lovers, this cheesy spaghetti squash is a winner!
- Grilled Parmesan Garlic Asparagus. Crunchy asparagus spears are given extra crunch and a smoky flavor. All you’ll need is to pop it on the grill. The asparagus will already taste amazing with just a sprinkling of salt and pepper, but this recipe takes things to the next level with garlic and parmesan.
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