Best 3 Pasta With Grilled Summer Vegetables Recipes

## Discover the Symphony of Grilled Summer Vegetables and Pasta

Indulge in a culinary journey where grilled summer vegetables take center stage, harmonizing perfectly with tender pasta in a symphony of flavors. This collection of recipes celebrates the bounty of the season, offering a vibrant array of dishes that showcase the natural sweetness and smoky charm of grilled vegetables. From the classic combination of zucchini, bell peppers, and eggplant to the unexpected delight of grilled peaches and corn, each recipe is a testament to the versatility and allure of grilled produce.

Embark on a culinary adventure with our Grilled Vegetable Pasta with Balsamic Glaze. This delightful dish features an assortment of grilled vegetables tossed with al dente pasta and drizzled with a tangy balsamic glaze. The smoky notes of the grilled vegetables pair wonderfully with the acidity of the glaze, creating a harmonious balance of flavors.

For a lighter and refreshing option, try our Grilled Summer Vegetable Pasta Salad. This vibrant salad combines grilled vegetables with fresh herbs, cherry tomatoes, and a zesty lemon-herb dressing. The grilled vegetables add a smoky depth of flavor, while the fresh herbs and lemon dressing provide a burst of brightness.

If you're seeking a hearty and flavorful main course, our Grilled Vegetable Pasta with Sausage and Peppers is the perfect choice. This savory dish features grilled vegetables, succulent sausage, and sweet bell peppers, all tossed with tender pasta in a rich tomato sauce. The smoky flavor of the grilled vegetables and the spicy kick of the sausage make this dish a feast for the senses.

And for a unique and unforgettable twist, explore our Grilled Peach and Corn Pasta. This delightful recipe pairs grilled peaches and corn with a creamy sauce made from sweet corn kernels and Parmesan cheese. The sweetness of the grilled peaches and corn is perfectly complemented by the rich and creamy sauce, creating a dish that is both indulgent and refreshing.

No matter your taste preferences, this collection of recipes offers something for everyone. Dive into the vibrant flavors of grilled summer vegetables, and let your taste buds embark on a culinary adventure with every bite.

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

PASTA WITH GRILLED SUMMER VEGETABLES

Pasta With Grilled Summer Vegetables image

Provided by Moira Hodgson

Categories dinner, weekday, pastas, main course, side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 green peppers
2 red peppers
4 small summer squashes
4 small Asian eggplants (or small white-skinned eggplants)
About 3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
6 plum tomatoes
2 red onions
1 clove garlic minced (green part removed)
1 tablespoon fresh thyme leaves
1 pound fusilli or penne
Fresh green or purple basil leaves to garnish
Freshly grated Parmesan cheese

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

RUSTIC SUMMER VEGETABLE PASTA

Rustic Summer Vegetable Pasta image

My veggie pasta proves you can't have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. -Bryn Namavari, Chicago, Illinois

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil, divided
1 medium zucchini, cut into 3/4-inch pieces
1 medium yellow summer squash, cut into 3/4-inch pieces
1 medium onion, chopped
1 medium eggplant, peeled and cut into 3/4-inch pieces
2 cups sliced fresh mushrooms
2 garlic cloves, minced
3/4 teaspoon crushed red pepper flakes
1 can (28 ounces) crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh parsley
3 tablespoons minced fresh basil or 1 tablespoon dried basil, divided
1 package (14-1/2 ounces) uncooked multigrain spaghetti
1/2 cup shredded Parmesan cheese

Steps:

In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.

Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 445mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 8g fiber), Protein 15g protein.

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 fresh, seasonal vegetables: This will ensure the best flavor and texture.
Prepare the vegetables properly: Wash them thoroughly and cut them into uniform pieces so they cook evenly.
Use a well-heated grill: This will help to sear the vegetables and prevent them from sticking.
Don't overcrowd the grill: Give the vegetables enough space so that they can cook evenly.
Cook the vegetables until they are tender: But not mushy. The cooking time will vary depending on the type of vegetable.
Season the vegetables with salt, pepper, and herbs: To taste.
Serve the vegetables immediately: While they are still hot and flavorful.

Conclusion:

Pasta with Grilled Summer Vegetables is a delicious and healthy dish that is perfect for a summer meal. The grilled vegetables add a smoky flavor to the pasta, and the fresh herbs brighten up the dish. This dish is also very versatile, so you can use any type of vegetables that you like. If you are looking for a new and exciting way to cook summer vegetables, this recipe is a great option.