Who says pasta has to stay on the stovetop? Make the most of seasonal summer veggies and enjoy the fresh air while cooking on the grill.
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cut into small florets eggplant (about 1 lb)
- 1 medium zucchini
- 5 tbsp olive oil, divided
- 3 ½ cups water
- 2 pints grape tomatoes, halved
- 5 cloves garlic, minced
- 1 (16 oz) box rotini pasta
- 2 tbsp unsalted butter
- ¼ cup grated Parmesan cheese, plus more to serve
Steps
- Preheat grill to medium-high. Lightly grease grates or pan with some oil. Cut bell peppers in half lengthwise and discard stems and seeds. Cut eggplant and zucchini at an angle into ½”-thick slices. Transfer vegetables to a baking sheet. Drizzle with 2 tablespoons oil and season with salt and pepper.
- Place peppers on heated grill, skin-side up. Cook 4 to 5 minutes per side. Grill eggplant and zucchini 3 to 4 minutes per side. Transfer peppers to cutting board and slice. Set vegetables aside.
- Meanwhile, boil water in a kettle. Place a Dutch oven on the grill and add remaining 3 tablespoons oil. Add halved tomatoes and garlic. Season with salt and pepper. Cook until tomatoes start to burst, 4 to 5 minutes.
- Pour pre-boiled water into pot and bring to a simmer. Stir in rotini and close lid of the grill. Cook pasta according to package directions, until fully cooked and water has absorbed, about 8 minutes.
- Remove pot from heat and stir in butter, Parmesan and reserved grilled vegetables. Top with more Parmesan to serve.
This recipe is
- Vegetarian
- Nut-free
- Egg-free
Tags
- Guiding Stars