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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

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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.