5 STEP GRILLED VEGETABLE PASTA
Steps:
- Preheat grill on high heat. Prepare pasta according to package instructions and set aside.
- Peel the red onion then slice into thick rounds. To keep the rounds intact while grilling, insert 2-3 toothpicks around the outside edge; set aside.
- While the grill is heating and pasta is cooking, whisk together olive oil, garlic, oregano, salt and pepper in a large mixing bowl. Add the vegetables to the bowl (peppers, eggplant and onion) and toss well to coat.
- Place vegetables on a single layer on the grill and cook until slightly charred and tender, about 5-6 minutes per side, flipping once. Keep the bowl and any reserved marinade next to your grill. When vegetables are done cooking, from the grill and place back in the bowl with the reserved oil mixture.
- When vegetables are cool enough to touch, remove from bowl and roughly chop into bite-sized pieces. Place back in the bowl with the reserved oil mixture along with the cooked pasta. Add cheese and basil then toss again. Check for seasoning and add salt and pepper to taste. Serve warm, room temperature or chilled.
Nutrition Facts : ServingSize 1 cup, Calories 322 kcal, Carbohydrate 51 g, Protein 10 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 58 mg, Fiber 5 g, Sugar 7 g
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.)
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
TUSCAN PASTA SALAD WITH GRILLED VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
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 and 6 minutes for the fennel. Let cool, then cut into small pieces.
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water; shake off the excess. Transfer to a large bowl.
- Add the grilled vegetables and cannellini beans to the pasta; toss well. Add the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt and pepper to taste; toss. Add the Parmesan and fennel fronds and toss gently.
ROASTED VEGETABLE PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.
PASTA SALAD WITH GRILLED VEGETABLES
Make and share this Pasta Salad With Grilled Vegetables recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 38m
Yield 10 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- Whisk Dressing ingredients in a large bowl.
- Stir in tomatoes and let stand at least 20 minutes to extract juices.
- Meanwhile heat barbecue grill, ridged cast-iron grill pan or broiler.
- Spray vegetables with cooking spray.
- Grill or broil, turning as needed, until slightly charred and tender: peppers 16 to 18 minutes; squashes 13 to 15 minutes; onions 10 to 12 minutes.
- Remove to a cutting board.
- Cut peppers in 1/2-inch-wide strips, squashes in bite-size chunks and separate onion slices into rings (cut large rings in half).
- Add to bowl along with pasta.
- Toss to mix and coat.
- Serve at room temperature.
Nutrition Facts : Calories 119.2, Fat 2.4, SaturatedFat 0.5, Cholesterol 16, Sodium 232.3, Carbohydrate 20.8, Fiber 2.7, Sugar 5.1, Protein 4.5
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