Grilled Italian Vegetables with Pasta

  • PauletteinSC Posted: 07/04/10
    Worthy of a Special Occasion

    Used a green pepper since I was out of red, and Vidalia onion slices instead of green; no lemon rind or basil. Grilled a chicken breast marinated in Italian dressing, chopped and added it to the veggies at the end. Added a little more Italian dressing at the end too, and some hot pepper flakes, after reading that others found it bland. Good enough for company.

  • abbyandchris Posted: 06/30/10
    Worthy of a Special Occasion

    This recipe is great for a weeknight meal in the summer! Its perfect for using the grill and getting in all those yummy veggies. I loved it and thought it was prefect as is, although my husband thought it was a bit bland. Will def make thins again and may add some spice to make it more flavorful for him.

  • SKatherine Posted: 09/26/12
    Worthy of a Special Occasion

    Wonderful! I chose to use whole wheat angel hair pasta instead and it tasted great. Loved the great flavors and fresh basil makes everything taste so fresh. Served with ciabatta bread and Malbec wine. This we will do again soon!

  • CindyW Posted: 10/09/12
    Worthy of a Special Occasion

    This was fine, but not great. With so many other wonderful pasta-veg options, will not make this again.

  • Lscsmx Posted: 04/17/14
    Worthy of a Special Occasion

    Great recipe! My husband doesn't like eggplant so I used portobello mushrooms instead. Served it with a green salad and bread. The sauce was simple and just right. We don't like a lot of oil or fat and this felt very clean eating it. You could really taste the lemon rind and basil! The taste of vegetables cooked on the grill gave it a special quality. Will definitely make it again, even for company.

  • ktleyed Posted: 08/08/13
    Worthy of a Special Occasion

    This was pretty good, but I wasn't bowled over by it. Kind of dry and needed something to make it zing-ier. Makes a ton, btw, had plenty for leftovers. Filling.

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