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Grilled Vegetables with Pasta

Grilled Vegetables with Pasta Recipe
This tasty dish feeds a crowd. It’s a great summer-fall dish when produce is local. Serve as a warm salad or side pasta.

11 cups


30 minutes to marinate vegetables
8-12 minutes to grill vegetables per batch
Total working time: depends on grill size


1/2-16 oz box (8 oz) Notta Pasta Fettuccine
2 cups favorite Italian dressing (bottled or homemade), divided
4 tablespoons sliced basil leaves, divided
2 small* summer squash (1 1/4 pounds)
2 small zucchini (1 1/4 pounds)
2 baby eggplant (1 pound)
2 large red peppers (1 pound)
2 large portobello mushroom caps (8 ounces)
Red wine vinegar

*Small squash and baby eggplants have less seeds and are more compact to grill.


  1. Put a large pot of water on to boil. Add 1&1/2 cups of the dressing to large roasting pan or bowl.
  2. Slice summer squash, zucchini and eggplant into 1/4-1/2 inch lengthwise slices. Add to pan or bowl.
  3. Cut peppers in half, core and press flat. Add peppers and whole portobello caps to pan or bowl. Turning occasionally, marinate vegetables for 30 minutes.
  4. Meanwhile, salt boiling water and cook pasta according to box instructions, stirring well. Drain. Toss pasta with remaining 1/2 cup dressing and 2 tablespoons of the basil leaves. Set aside to absorb flavors, stirring occasionally.
  5. Preheat grill to medium high and oil grates. Grill vegetables (covered) 4-6 minutes each side, or until they have nice grill lines. Brush with marinade before turning over. Depending on size of grill, you may have to cook vegetables in 2-3 batches.
  6. Slice grilled vegetables in 1/4-1/2 inch wide diagonal slices. Add to pasta with remaining basil leaves and a splash of red wine vinegar to taste. Toss well and serve warm or at room temperature.


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Grilled Vegetables with Pasta

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