Pasta with Grilled Summer Vegetables
Grilled summer vegetables are served on top of spaghetti that is tossed with tomato sauce. A refreshing and tasty summer dish!
about 1 pound, cut into big rounds that are grill-able
sweet red bell peppers
any color, whole
slice into grill-able size, or summer yellow squash, or both
slice into grill-able size, and with the ends on
salt and black pepper
or as needed, minced
whole, optional, if you don't like spicy food, don't add these pepeprs
cooked (according to the package)
or tomato sauce
for serving, optional
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.