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Grilled Vegetables over Pasta

Grilled Vegetables over Pasta
  • Prep 15 min
  • Total 45 min
  • Servings 4
An easy recipe for a quick grilled meal. Ingredient quantities are completely discretionary; use the veggies you like and prepare as much as your family will eat. Serve over cooked pasta or rice.
By TBSP Susan
Updated April 28, 2015

Ingredients

  • Green bell pepper, diced large
  • Red bell pepper, diced large
  • Zucchini, peeled and sliced
  • Large green onion, sliced
  • Grape tomatoes, sliced in half
  • Fresh basil leaves, washed, patted dry and chopped
  • Gorgonzola cheese, cubed
  • Olive oil
  • Balsamic vinegar
  • Seasoned salt and pepper to taste

Steps

  • 1
    Prepare vegetables (peppers, zucchini, green onions, tomatoes, and basil -- and whatever other veggies your family likes) and place in an appropriately sized plastic food storage container with tight-fitting lid.
  • 2
    Drizzle veggies mix liberally with olive oil and then with balsamic vinegar.
  • 3
    Sprinkle seasoned salt and pepper liberally over all.Place lid on container and shake to coat all veggies with seasonings. Let stand 30 minutes.
  • 4
    Meanwhile, boil water for pasta and cook according to package directions. Cover and set aside. (Keep warm.)
  • 5
    Preheat gas grill and grill wok (metal basket made for grilling vegetables). Add marinated vegetable mixture, and grill on medium-high until crisp-tender. (About 10 minutes.)
  • 6
    Remove vegetables from grill into a bowl. Add cubes of gorgonzola cheese and toss lightly. Spoon vegetable-cheese mix over pasta.
  • 7
    Garnish with freshly grated parmesan cheese over the top.

Nutrition Information

No nutrition information available for this recipe
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