Grilled Vegetable
Pasta
2 – 4 green zucchini depending on the size
2 – 4 yellow neck squash depending on the size
1 large yellow sweet onion (summer yellow onions tend to be larger and
sweeter)
1 large red Italian onion
1 poblano chile split and seeded
1 jalapeno chile split and seeded
3-6 cloves fresh garlic crushed
¾ lb dried pasta – a tubular pasta is best not spaghetti
Extra virgin olive oil
1 14.5 can of California Fire Roasted Salsa (Nob Hill) if you can’t find
this just use a 2 cups of your favorite salsa or canned tomatoes with
chiles.
Fresh cilantro chopped
Kosher salt
Mexican Cheese or Goat Cheese
Get your grill ready for the veggies. Wash and split the
vegetables in half. Cut the onions in large slices. Toss veggies, onions
and peppers in
in a few tablespoons of olive oil. Try not to separate the onion rings.
Sprinkle with a little salt and place on the BBQ. While the
veggies/chilies are cooking you can boil the pasta….don’t forget to salt
the pasta water. When the pasta is done drain and place in a bowl. If
you want to cook the pasta ahead of time just rinse in cold water and
toss with a little oil to keep it from sticking. You can do this the
night before and keep it in the frig. Watch the veggies on the grill and
turn when browned. In a large pan, one that will hold the pasta, place 4
tablespoons of olive oil and heat to medium temperature. Add the garlic
and sauté be careful to not burn. When the veggies and onions are done
cut them into pieces but not small and add them to the garlic. Chop the
poblano into small pieces and mince the jalapeno…add them both to the
veggie mixture. Mix in your salsa and heat it with the veggie mixture.
Then add in your pasta and toss until the pasta is hot. Add salt to
taste. Mix in your chopped cilantro and top with your cheese.
Other vegetables you could use:
Grilled Corn
Grilled Asparagus
Grilled Tomatoes
Other kinds of chilies
………….your favorite veggie
