Best 2 Grilled Summer Vegetable Pasta Recipes

Indulge in the vibrant flavors of summer with our grilled summer vegetable pasta, a delightful symphony of fresh, grilled vegetables tossed with tender pasta and a zesty lemon-herb dressing. This healthy and satisfying dish showcases the season's bounty, making it a perfect centerpiece for your next gathering or a delightful weeknight meal. Explore variations of this versatile recipe, including a vegan version with grilled tofu and a gluten-free option with quinoa pasta. Discover the art of grilling vegetables to perfection, and learn how to create a flavorful dressing that complements the natural sweetness of the vegetables. With step-by-step instructions and helpful tips, this recipe is sure to become a staple in your summer cooking repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Choose the best vegetables: Select fresh, firm, and brightly colored vegetables. Avoid vegetables that are bruised or wilted.
Cut vegetables evenly: This will help them cook evenly and maintain their shape.
Use a hot grill: A hot grill will help to sear the vegetables and prevent them from sticking.
Don't overcrowd the grill: Give the vegetables enough space to cook properly.
Flip the vegetables regularly: This will help them cook evenly and prevent them from burning.
Baste the vegetables with oil: This will help to keep them moist and flavorful.
Season the vegetables to taste: Use salt, pepper, and other herbs and spices to enhance their flavor.

Conclusion:

Grilled summer vegetable pasta is a delicious, healthy, and easy meal that can be enjoyed all season long. With a few simple tips, you can create a delicious pasta dish that is packed with flavor and nutrients. So fire up your grill and enjoy this tasty summer treat!