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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. MORE + LESS -

TBSP Susan
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

Hide Images
  • 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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