LIVE
Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Southern Living June 1997

Gallery

Credit: Ralph Anderson; Styling: Leslie Byars Simpson

Recipe Summary

Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss together first 8 ingredients in a large bowl.

    Advertisement
  • 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.

Chef's Notes

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

Nutrition Facts

368 calories; fat 11.3g; cholesterol 8mg; sodium 497mg.
Advertisement