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Photo: Ralph Anderson; Styling: Leslie Byars Simpson Photo by: Photo: Ralph Anderson; Styling: Leslie Byars Simpson

Grilled Vegetable Pasta

Toss grilled vegetables, penne pasta, and fresh basil for a delicious vegetarian pasta dinner. 

Southern Living JUNE 1997

  • Yield: 4 servings


  • 4 tomatoes, cut into 1-inch slices
  • 1 onion, cut into slices
  • 1 zucchini, cut in half lengthwise
  • 1 yellow squash, cut in half lengthwise
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 ounces penne, cooked
  • 1/4 cup chopped fresh basil
  • 1/2 cup freshly grated Parmesan cheese


Toss together first 8 ingredients in a large bowl.

Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°), turning occasionally, 6 minutes or until they are tender.

Cut zucchini and squash halves into thin slices, and place in a large bowl. Add remaining grilled vegetables, pasta, and basil, tossing gently; sprinkle with cheese.


To hold the onions together on the grill, insert a wooden pick through each slice.

Nutritional Information

Amount per serving
  • Calories: 368
  • Fat: 11.3g
  • Cholesterol: 8mg
  • Sodium: 497mg

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Grilled Vegetable Pasta Recipe