Pasta Day: Grilled Vegetables And Penne

[Guest guest]

* Exported from MasterCook *

 

Grilled Vegetables And Penne

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 42

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 zucchini -- halved lengthwise

1 yellow squash -- halved lengthwise

2 portobello mushrooms -- stemmed and halved

1 red bell pepper

quartered lengthwise

1 fennel bulb -- thinly sliced

4 garlic cloves -- unpeeled

4 ripe Roma tomatoes -- halved

1/2 cup olive oil

salt and freshly ground black pepper

1 pound penne

2 tablespoons minced fresh flat-leaf parsley

 

Serves 4

 

Pasta is perfect anytime - even at a summer cookout, as this dish will

attest. Grill garlic bread and open a bottle of chilled Pinot Grigio for a

terrific meal.

 

Place the vegetables in a bowl with 6 tablespoons of the olive oil and toss

to coat. Prepare the outdoor grill or preheat the oven broiler.

 

If you are using an oven, arrange the vegetables on a lightly oiled broiler

pan. For an outdoor grill, place the vegetables in a mesh or perforated

grilling pan. Season the vegetables with salt and pepper to taste, and

broil or grill them until they are slightly charred on both sides, turning

once. Remove the vegetables from the heat and allow them to cool

slightly. Cook the penne in a large pot of salted boiling water, stirring

occasionally, until it is al dente, about 8 to 10 minutes. While the pasta

is cooking, peel the charred skins from the garlic and cut the doves in

half. Cut the bell pepper, squash, and mushrooms into 1-inch chunks. Keep

the vegetables warm in the oven or on the grill. When the pasta is cooked,

drain it and place in a large serving bowl. Add the vegetables and the

remaining olive oil, and toss gently. Serve immediately, sprinkled with

the parsley and some black pepper.

 

Other pasta choices: ziti, rigatoni

 

- - - - - - - - - - - - - - - - - -