1 onion, quartered or cut in eighths
1 Japanese zucchini, sliced about 1/3" thick
1 green pepper, cut into strips
1 red or yellow pepper, cut into strips
½ cup cherry tomatoes, halved
3 garlic cloves
2 Tablespoons olive oil + more for finishing
½ lb. short pasta – such as fusilli or rigatoni
Optional Additions: Small chunks of classic mozzarella or smoked mozzarella and Parmesan for sprinkling
Preheat the BBQ for about 5 minutes
Toss all of the prepared vegetables with olive oil
Place the veggies on the pre-heated grill- turn after about 3 - 4 minutes or when charred as you wish. Remove as you like. (likely the garlic and tomatoes should be removed first)
Prepare ½ lb. pasta in salted water - according to package directions. Drain well. Slice garlic.
While still hot, toss vegetables and pasta- top with additional olive oil, Parmesan, mozzarella, salt and pepper to taste. Enjoy!
These grilled vegetables can be served warm or at room temperature with rice.
Use the grilled vegetables as a pizza topping or in a sub sandwich.
Other vegetables to consider, yellow squash, eggplant, asparagus. . . the possibilities are many.
Serves about 2- 3
Recipe: Kosher, vegetarian