Grilled Garden Pasta
photo by PAMELA D.
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 3⁄4 cup water
- 1⁄3 cup olive oil
- 2 1⁄2 teaspoons red pepper flakes (or to taste)
- 1 teaspoon fresh ground pepper
- 2 teaspoons minced garlic
- 1⁄2 cup dark brown sugar
- 10 roma tomatoes, quartered
- 1⁄2 lb asparagus, trimmed
- 2 onions
- 1 red bell pepper
- 1 orange bell pepper
- 1 medium zucchini
- 1 medium yellow squash
- 8 ounces button mushrooms
- 24 green beans, blanched
- 1 cup frozen sweet peas
- 1 pint grape tomatoes
- 8 ounces bow tie pasta, al dente
directions
- Prepare charcoal grill and wood chips.
- Add first 7 ingredients to a large pot. Cook over medium high heat till tomatoes are soft. Use a potato masher to smash tomatoes. Reduce heat to medium low and allow to simmer, sauce should reduce by 1/3.
- Chop/slice onion, asparagus, peppers, squash, zucchini, and green beans into 3/4 to 1 inch pieces. Quarter mushrooms.
- When coals are gray add wood chips. Add onion to a sprayed grill basket and grill over hot coals for 5 minutes, stirring occasionally. Add remaining vegetables, except peas and grape tomatoes, to grill pan. Grill and toss for 7-10 minutes till tender crisp. Remove from heat and add to pan with sauce along with peas and grape tomatoes. Cover and allow to rest 5 minutes.
- Toss with pasta. Serve.
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