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
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.
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.
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.
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