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Pasta

Grilled Pasta and Summer Veggies
Ingredients
Who says pasta has to stay on the stovetop? Make the most of seasonal summer veggies and enjoy the fresh air while cooking on the grill.
1 red bell pepper
1 yellow bell pepper
1 small eggplant (about 1 lb.)
1 medium zucchini
5 Tbsp. olive oil, divided
3 1/2 cups water
2 pints grape tomatoes, halved
5 cloves garlic, minced
1 (16-oz.) box rotini pasta
2 Tbsp. unsalted butter
1/4 cup grated Parmesan cheese, plus more to serve
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Grilled Pasta and Summer Veggies

Grilled Pasta and Summer Veggies

Grilled Pasta and Summer Veggies
Two Stars Guiding Stars
  • Servings:Serves 6
  • Prep Time:25 minutes
  • Cook Time:22 minutes
directions
Preheat grill to medium-high. Lightly grease grates or pan with some oil. Cut bell peppers in half lengthwise and discard stems and seeds. Cut eggplant and zucchini at an angle into 1/2"-thick slices. Transfer vegetables to a baking sheet. Drizzle with 2 tablespoons oil and season with salt and pepper.
Place peppers on heated grill, skin-side up. Cook 4 to 5 minutes per side. Grill eggplant and zucchini 3 to 4 minutes per side. Transfer peppers to cutting board and slice. Set vegetables aside.
Meanwhile, boil water in a kettle. Place a Dutch oven on the grill and add remaining 3 tablespoons oil. Add halved tomatoes and garlic. Season with salt and pepper. Cook until tomatoes start to burst, 4 to 5 minutes.
Pour pre-boiled water into pot and bring to a simmer. Stir in rotini and close lid of the grill. Cook pasta according to package directions, until fully cooked and water has absorbed, about 8 minutes.
Remove pot from heat and stir in butter, Parmesan and reserved grilled vegetables. Top with more Parmesan to serv
Source: Hannaford fresh Magazine, July August 2025
 
 
 
 
 
 
 
 
 
 
 
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