Best 2 Grilled Summer Vegetable Pasta Recipes

Summer is the perfect time to enjoy fresh vegetables, and grilling is a great way to bring out their flavor. Grilled summer vegetable pasta is a light, healthy, and delicious meal that is perfect for a hot summer day. This dish is packed with colorful vegetables, such as zucchini, squash, bell peppers, and onions, that are grilled until they are tender and slightly charred. The vegetables are then combined with cooked pasta, a flavorful dressing, and fresh herbs. Grilled summer vegetable pasta can be served as a main course or a side dish, and it is sure to be a hit with everyone at your table.

Here are our top 2 tried and tested recipes!

GRILLED SUMMER VEGETABLE PASTA

Grilled Summer Vegetable Pasta image

Provided by Trisha Yearwood

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt
One 28-ounce can whole tomatoes in juice
2 tablespoons olive oil
1 small clove garlic, minced
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 sprig fresh basil plus 2 tablespoons chopped
1 sprig fresh flat-leaf parsley plus 2 tablespoons chopped
1 medium orange or red bell pepper, sides cut off from the core
1 medium yellow squash, trimmed and cut lengthwise into 4 planks
1 medium zucchini, trimmed and cut lengthwise into 4 planks
1/2 red onion, sliced 1/4 inch thick
1 pound penne pasta
Shaved or grated Parmesan, for topping

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.

GRILLED SUMMER VEGETABLE PASTA

Grilled Summer Vegetable Pasta image

Farmers market favorite! Tomatoes, eggplant, squash and more create a fresh-tasting meatless main dish.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 13

Ingredients

8 oz uncooked linguine
4 medium tomatoes, chopped
1/3 cup coarsely chopped fresh basil leaves
6 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 cloves garlic, finely chopped
1/2 eggplant, cut into 1/2-inch slices
1 medium red bell pepper, quartered
1 medium yellow summer squash, cut in half lengthwise
1 medium onion, cut into 1/2-inch slices
4 oz chèvre (goat) cheese, crumbled
1/3 cup shredded fresh Parmesan cheese

Steps:

Heat gas or charcoal grill. In Dutch oven or 4-quart saucepan, cook linguine to desired doneness as directed on package.
Meanwhile, in large bowl, mix tomatoes, basil, 4 tablespoons of the oil, the salt and pepper; set aside.
In small bowl, mix remaining 2 tablespoons oil and the garlic. In ungreased 15x10x1-inch pan, place eggplant, bell pepper, summer squash and onion. Brush with oil-garlic mixture.
Place eggplant, bell pepper, summer squash and onion pieces directly on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning frequently, until vegetables are crisp-tender.
Coarsely chop vegetables; add to tomato mixture. Add chèvre; mix gently.
Drain linguine; place on serving platter. Top with vegetable mixture and Parmesan cheese.

Nutrition Facts : Calories 440, Carbohydrate 45 g, Cholesterol 20 mg, Fat 3, Fiber 5 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 7 g, TransFat 0 g

Tips:

Use fresh, seasonal vegetables. This will ensure that your pasta is packed with flavor and nutrients.
Grill the vegetables until they are slightly charred. This will add a smoky flavor to the pasta.
Use a variety of vegetables. This will give your pasta a more complex flavor and texture.
Don't overcook the pasta. Al dente pasta is the best choice for this dish.
Add the vegetables to the pasta while it is still hot. This will help the flavors to meld together.
Serve the pasta immediately. This is the best way to enjoy its fresh flavor.
Garnish the pasta with fresh herbs. This will add a pop of color and flavor.

Conclusion:

Grilled summer vegetable pasta is a delicious and easy-to-make dish that is perfect for a summer meal. It is packed with flavor and nutrients, and it can be made with a variety of vegetables. This dish is sure to please everyone at your table.