Veg Grill--Roasted Garlic and Pepper Linguine

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Roasted Garlic and Pepper Linguine

 

Recipe By :The Vegetarian Grill, Andrea Chesman

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Grill

 

Amount Measure Ingredient -- Preparation Method

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1 bulb garlic -- (BULB, not clove)

4 tablespoons extra virgin olive oil

4 bell peppers (a combination of red, green,

purple, yellow, orange, etc.)

4 medium vine-ripened tomatoes -- halved

1/2 cup loosely packed fresh basil leaves

salt & black pepper

1 1/2 pounds fresh linguine or 1 pound dried

freshly grated Parmesan cheese

 

Prepare a medium fire in the grill.

 

Begin heating a large pot of salted water for the pasta.

 

Remove as much of the outer papery skin from the garlic bulb as possible. Using

a sharp knife or pair of kitchen scissors, snip off the tips of the cloves to

expose the garlic within. Place the bulb on a square of heavy-duty foil.

Drizzle 1 tablespoon of the olive oil over the bulb and wrap to form a tightly

sealed packet.

 

Grill the garlic and peppers on the grill with the lid closed, turning the

peppers occasionally until blackened all over, for about 10 minutes. Remove the

peppers from the grill and place in a plastic or paper bag to steam for 10

minutes to loosen the skins. Check the garlic. If the bulb is easy to squeeze,

remove from the heat. Otherwise, continue grilling until the garlic is

softened, about 5 minutes more.

 

Brush the cut side of the tomatoes with a little of the olive oil. Grill until

lightly charred and softened, about 10 minutes.

 

While the tomatoes are grilling, open the garlic packet and allow the garlic to

cool. Separate the bulb into individual cloves. Peel the cloves or gently

squeeze to force out the cooked pulp. Place the pulp in a food processor fitted

with a steel blade. Add the basil leaves and process until finely chopped.

Alternatively you can chop on a cutting board or macerate in a mortar with a

pestle. Set aside.

 

Core the tomatoes, peel, seed, and chop. Place in a large serving bowl.

 

Cut slits in the peppers, then drain briefly into the bowl to catch any juices.

Peel and seed the peppers, then cut into long, thin strips. Add to the bowl

along with the remaining olive oil and the basil and garlic mixture. Season

generously with salt and pepper.

 

Add the pasta to the boiling water and cook until just tender. Drain.

 

Add the pasta to the sauce mixture in the serving bowl and toss well to combine.

Sprinkle with plenty of Parmesan and serve hot.

 

S(ISBN):

" 1-55832-127-6 (paperback) "

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 80 Calories; 9g Fat (99.0% calories from

fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 0 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0