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Grilled Vegetable Primavera

Photo: Jennifer Davick; Styling: Linda Hirst


Prep time 15 mins
Marinate time 15 mins
Cook time 25 mins
Yield Makes 4 entrée servings or 8 side dish servings
This healthy recipe for Grilled Vegetable Primavera calls for carrots, zucchini, squash, and green beans, but you can utilize any veggie that's fresh from the garden.


  • 2 large carrots, halved lengthwise
  • 2 zucchini, halved lengthwise
  • 2 yellow squash, halved lengthwise
  • 8 ounces haricots vert or thin green beans
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon coarsely ground black pepper
  • 1 garlic clove, minced
  • 2 tablespoons slivered fresh basil
  • 1 tablespoon chopped fresh oregano
  • 12 ounces uncooked bucatini pasta
  • 1 (8-ounce) container crème fraîche
  • Garnishes: fresh basil, fresh oregano

How to Make It

  1. Place first 4 ingredients in a large bowl. Combine oil, 1/2 teaspoon salt, and next 4 ingredients in a small bowl. Pour 1 tablespoon oil mixture over vegetables, tossing to coat. Marinate 15 minutes.

  2. Preheat grill to medium-high heat (350° to 400°). Grill vegetables 5 minutes or until tender. Cut into bite-size pieces. Cover and keep warm.

  3. Prepare pasta according to package directions. Toss hot pasta with crème fraîche and remaining oil mixture. Stir in remaining 1/2 teaspoon salt. Toss pasta with vegetables; garnish, if desired. Serve immediately.