I am excited to share yet another tasty and delicious recipe as part of Ms. Latina’s Sabroso Saturday recipe link-up! This recipe is a hit in my house all year round. Although grilling and summer go hand in hand, this recipe can be done inside as well. If you own a grill pan or a George Foreman grill you are already half way there!
For this dish, you will be grilling veggies and boiling pasta. If you are going to take the grilling out doors, you can prepare the pasta ahead of time and just take with you. You can mix/blend the grilled veggies, pasta, and sauce once all parts of the dish are done.
Things you will need:
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 box of whole grain pasta
1 24 oz. bottle of pre-made marinara sauce (you won’t need the whole bottle)
A few sprigs of chopped parsley (for garnish)
Grated Parmesan cheese (optional)
3 table spoons of balsamic vinegar (the secret ingredient)
1 table spoon of olive oil
1 pinch of salt (optional)
1 table spoon of Mrs. Dash
A grill OR grill pan OR George Foreman grill
1 large zip tight bag (used to marinate in)
1 large bowl
A cutting board
A pot large enough to boil pasta
This recipe serves 6 – 8 people.
Rinse all vegetables and pat dry. Remove seeds from peppers. Cut all vegetables length wise, the long way. Its easier to grill. them that way. Set aside.
In the large zip tight bag, add olive oil, balsamic vinegar, salt, and Mrs. Dash. Add all the cut vegetable. Zip the bag and mush all together. You want all the ingredients to be absorbed by the vegetables. You can even set aside to marinate for a half hour or so even though its not necessary. Marinating the veggies will just make them taste even better!
In a large pot, bring the salted water to a boil and add your pasta. Cook for the time indicated on the label. Pasta usually takes about 8-12 minutes to cook. While the pasta is cooking you can begin grilling your veggies.
Grill the veggies for about 5 minutes on each side or until they are a little charred. Take them off grill and let them cool. You can handle them better once they cool. You can cut, dice, or chop them to bite size pieces. Set them aside and go ahead and drain your pasta.
In sauce pan, on medium low heat, add about half of the pre-made marinara sauce. Once the sauce starts to bubble a little, add your veggies, followed by your pasta. Mix and serve. Add a bit of the chopped parsley and grated Parmesan cheese on top (optional).
This recipe can be enjoyed alone or combined with a fresh and crisp garden salad.