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Grilled Vegetable Pasta Primavera | The Rebel Chick
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Grilled Vegetable Pasta Primavera

Author Jennifer

Ingredients

  • 1 Medium Eggplant cut in ¼ in slices
  • 1 Medium Zucchini cut in ¼ in slices
  • 1 Medium Yellow Summer Squash cut in ¼ in slices
  • 1 Medium Red Pepper cut in ½ in strips, remove seeds
  • 1 Medium Red Onion cut in small wedges
  • Salt and Pepper to taste
  • ¼ Cup Good Quality Olive Oil
  • 1 PKG Linguine prepare according to package directions
  • 18 oz Can of Diced Tomatoes with Balsamic and Basil, UNdrained
  • ½ Cup Shredded Parmesan Cheese

Instructions

  • If you have a stove top grill, this is perfect! Don't even need to stand outside and get a sweat on. But outdoor grills work super too.
  • Either way, fire that baby up and let it get hot while you chop up the veggies. In a large bowl, combine all vegetables and season with salt and pepper. Drizzle with olive oil. Give it a good 'I'm a real chef' kind of toss to completely coat them and plop them on your grill.
  • Grill until they are slightly charred but remain crisp outside. Just careful not to burn them. Blech. Remove from grill and set aside. In another large bowl, toss the pasta with the tomatoes and all the liquid. Coat that real good as well. Add your grilled veggies. Sprinkle with Parmesan cheese and dinner is done!