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Grilled Vegetable Pasta Primavera

A grill-wok is a must-have device for those who like grilled vegetables, or for those who want to start grilling vegetables. They are foolproof for beginners. The best ones have a flat bottom and sides that facilitate the use of a spatula. Carnalizing the vegetables adds a robust and savory flavor that can only be achieved on a grill.

Pasta Primavera is often served over spaghetti, but I use penne in this recipe, so I can cut the vegetables to the same size as the pasta. The whole idea with pasta in Italy is to match the sauce to the pasta shape, and chunks of vegetable will not stick to spaghetti when twirled on a fork.

1 zucchini

1 yellow squash

1/2 red onion

1 red bell pepper

8 oz. mushrooms

Extra virgin olive oil

Salt and pepper or Creole Seasoned Salt

10 ounces penne pasta, cooked

Remove the ends of the squash, cut them in half lengthwise, and slice crosswise into 1/4 inch thick slices. Cut the onion in half through the root, cut the halve in half through the root, and slice into 1/4 inch thick slices. Remove the seeds and membranes from the pepper and cut into slices similar in size to the other vegetables. Cut the mushrooms in half through the stem and slice. Place the grill-wok on a pizza pan or cookie sheet (this catches oil that will drip), place the vegetables in the wok, season with salt and pepper or Creole Seasoned Salt, drizzle with oil, and toss with a spatula.

Place the vegetables directly over a hot fire and cook for 10 to 15 minutes depending on the desired degree of carnalizing, tossing with a spatula every 4 to 5 minutes.

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