Pasta with Grilled Vegetables

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1 large head radicchio, sliced in half through the core
2 baby eggplants, sliced in half lengthwise
1 medium zucchini, sliced in half lengthwise
1 medium summer squash, sliced in half lengthwise
1 large spanish or bermuda onion, thickly sliced
1/2 pound mushrooms, skewered
1 red pepper, cut in quarters
1 green pepper, cut in quarters
1/4 to 1/3 cup olive oil
salt and pepper, to taste
1 1/2 tablespoons balsamic vinegar
1/4 extra virgin olive oil
12 ounces fettuccine

Lightly brush the vegetables with 1/4 to 1/3 cup olive oil. Season with salt and pepper.

Place vegetables over hot coals 4 inches from the heat source and grill 5 minutes per side, until browned and cooked. Remove the vegetables from the grill and heap the mushrooms and onion rings into a large bowl. Slice the remaining vegetables into bite-size chunks and add to the bowl.

Whisk together the balsamic vinegar and olive oil and pour the vinaigrette over the grilled vegetable medley, tossing to coat evenly. Cook the pasta according to package directions. Drain well. Add the pasta to the vegetable dish, toss and serve. (May be refrigerated for later use; return to room temperature to present.)



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