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Pasta with Grilled Summer Vegetables

 
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Grilled summer vegetables are served on top of spaghetti that is tossed with tomato sauce. A refreshing and tasty summer dish!

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

25

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

1 each eggplant
about 1 pound, cut into big rounds that are grill-able
*
1 large sweet red bell peppers
any color, whole
*
2 large mushrooms, portabello
whole
*
2 each zucchini
slice into grill-able size, or summer yellow squash, or both
*
1 large red onion
slice into grill-able size, and with the ends on
olive oil
for brushing
*
salt and black pepper
to taste
*
2 cloves garlic
or as needed, minced
2 each jalapeño pepper
whole, optional, if you don't like spicy food, don't add these pepeprs
*
12 ounces spaghetti
cooked (according to the package)
2 cups spaghetti sauce
or tomato sauce
Parmesan cheese
for serving, optional
*

Directions

Preheat the grill.

Arrange all the vegetables on a baking sheet.

Add the minced garlic and olive oil in a small bowl, mix well.

With a pastry brush, brush the garlic-olive oil on both sides of all the vegetables.

Sprinkle salt and black pepper.

Using a tongs place the vegetables on the grill, close the lid, and cook for about 5 minutes.

Open the lid, and check the grilling sides until they are well grilled and marked.

Then turn the vegetables over, and continue to grill for another 5 minutes or until the other side is well grilled and the vegetables lose most of their moisture.

Remove the grilled vegetables onto the baking sheet.

Let cool for a few minutes until you can handle them.

Peel and seed the sweet bell pepper and jalapeno if using.

Slice all the grilled vegetables into strips.

While the vegetables are grilling, boil the pasta according to the direction on the package.

Heat the spaghetti or tomato sauce, season with salt and black pepper to taste if needed.

Add the pasta into a large mixing bowl, pour the sauce over and toss until well combined.

Divide the pasta among the serving plates, top with the grilled vegetables and shaved or grated parmesan cheese if needed.

Alternatively mix all the grilled vegetables with pasta and tomato sauce until well mixed.

Divide among the serving plates and top with cheese if needed.

Serve and enjoy.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 296g (10.4 oz)
Amount per Serving
Calories 48014% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 50mg 2%
Total Carbohydrate 30g 30%
Dietary Fiber 7g 29%
Sugars g
Protein 28g
Vitamin A 15% Vitamin C 32%
Calcium 8% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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