When did grilling become a man's job?
Calling all Feminists! I would like to lead the charge of women to take back the right to grill. Did we ever have that right? Who knows...but I certainly love grilling. I also don't find anything outwardly manly about it. So you can grill a steak...big deal? It's not like it requires some grand excess strength to flip that burger. We blindly throw men outside with a spatula and expect them to know what they are doing. I'm starting a new cause called WRTG. "Woman's Right to Grill." Who's with me?
Unfortunately after giving that inspirational speech above, I'm here to present you with a post about grilling vegetables and throwing them into a pasta salad. But rest assured, I will be grilling meats soon. Anyway, I have found a new respect for Squash, Zucchini, and Eggplant. I used to stray away from them, because I hate overly "seedy" things. But man, I was wrong. Whether you sautée them, bake them, or grill them, they are amazing. I hope these vegetables forgive me. I swear I wasn't ignoring them because of their shape! I'm also recently obsessed with grilling cherry tomatoes. It gives them a smoky taste and they look amazing when blistered and charred. That's the first time I used the words "look amazing" and "blistered" in relation to one another. Lastly, I have a little grilling grate that I use for grilling vegetables or anything else that is small and could fall through the cracks.
Ingredients:
1 red bell pepper sliced into strips
1 summer squash, halved and thinly sliced
1 zucchini, halved a thinly sliced
1 smaller sized eggplant, halved a thinly sliced
4 cloves of garlic minced
1 pint cherry tomatoes
1/2 cup parmesan,
1/2 cup dry white wine
1/2 cup low sodium chicken broth
1 teaspoon dried thyme
1 tablespoon fresh oregano
2 tablespoons fresh basil
1 teaspoon red pepper flakes (optional)
1/4 cup olive oil + 2 tbs olive oil
1/4 cup balsamic vinegar
salt and pepper
1 box of pasta of your choice
Preheat a grill to medium high heat (between 350 and 400 degrees F). Combine 1/4 Olive Oil, balsamic vinegar and the vegetables in a large bowl. Toss to coat completely. Grill vegetables on the heated grill for 5 - 7 minutes. I usually like to give the red peppers and tomatoes a turn, but I find that you don't need to turn the eggplant, zuchinni, and squash. Meanwhile bring a large pot of water to boil and cook pasta according to the package directions. Remove the vegetables from the grill and set aside. Heat 2 tbs of olive oil in a large non-stick pan. Add garlic and red pepper flakes and sautée until garlic becomes fragrant and golden brown. Add in white wine, chicken broth, and the grilled vegetables. Toss to coat the vegetables with the oil and garlic. Add in the thyme, basil, salt and pepper, and oregano and remove the pan from the heat. Add the cooked pasta to the sauce and stir in the Parmesan slowly to coat. Serve immediately.
Unfortunately after giving that inspirational speech above, I'm here to present you with a post about grilling vegetables and throwing them into a pasta salad. But rest assured, I will be grilling meats soon. Anyway, I have found a new respect for Squash, Zucchini, and Eggplant. I used to stray away from them, because I hate overly "seedy" things. But man, I was wrong. Whether you sautée them, bake them, or grill them, they are amazing. I hope these vegetables forgive me. I swear I wasn't ignoring them because of their shape! I'm also recently obsessed with grilling cherry tomatoes. It gives them a smoky taste and they look amazing when blistered and charred. That's the first time I used the words "look amazing" and "blistered" in relation to one another. Lastly, I have a little grilling grate that I use for grilling vegetables or anything else that is small and could fall through the cracks.
Ingredients:
1 red bell pepper sliced into strips
1 summer squash, halved and thinly sliced
1 zucchini, halved a thinly sliced
1 smaller sized eggplant, halved a thinly sliced
4 cloves of garlic minced
1 pint cherry tomatoes
1/2 cup parmesan,
1/2 cup dry white wine
1/2 cup low sodium chicken broth
1 teaspoon dried thyme
1 tablespoon fresh oregano
2 tablespoons fresh basil
1 teaspoon red pepper flakes (optional)
1/4 cup olive oil + 2 tbs olive oil
1/4 cup balsamic vinegar
salt and pepper
1 box of pasta of your choice
Preheat a grill to medium high heat (between 350 and 400 degrees F). Combine 1/4 Olive Oil, balsamic vinegar and the vegetables in a large bowl. Toss to coat completely. Grill vegetables on the heated grill for 5 - 7 minutes. I usually like to give the red peppers and tomatoes a turn, but I find that you don't need to turn the eggplant, zuchinni, and squash. Meanwhile bring a large pot of water to boil and cook pasta according to the package directions. Remove the vegetables from the grill and set aside. Heat 2 tbs of olive oil in a large non-stick pan. Add garlic and red pepper flakes and sautée until garlic becomes fragrant and golden brown. Add in white wine, chicken broth, and the grilled vegetables. Toss to coat the vegetables with the oil and garlic. Add in the thyme, basil, salt and pepper, and oregano and remove the pan from the heat. Add the cooked pasta to the sauce and stir in the Parmesan slowly to coat. Serve immediately.
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