LENGUINI WITH GRILLED VEGETABLES
(entree)

I love charcoal grilled veggies, especially when they are nice and burnt. All I do with this dish is put them on top of linguini with red sauce. The mix of the charcoal taste with the traditional Italian flavor of the sauce is terrific. You can substitute whatever the vegetables I have listed below with whatever you wish, but I've experimented with this quite a bit, and this is my favorite mix.

INGREDIENTS

* Olive Oil
* 3 or 4 Medium Sized Zucchini
* 2 Green Peppers
* 1 Fresh Fennel Bulb
* 1 Large Portabella Mushroom
* Salt & Pepper
* Sauce
* 1/2 Box of Linguini
* Romano Cheese

 

Sauce must be made first.

Put enough water on the stove for two helpings of linguini ...don't forget to add salt to your water.

Prepare grill.

Cut the zucchini in half, then cut the halves long-ways. Remove the stems from the fennel and cut the bulb in quarters long-ways.
Cut the green pepper into long strips.
Slice the mushrooms.

Mix the all the veggies except the mushrooms into a vegetable basket so they don't fall through the grating of the grill. If you don't have a veggie basket, use a fine screen or lay aluminum foil over the grill and slice holes in it.

Grill these veggies however long you see fit, but make sure they are cooked and not real crunchy. Baste them in olive oil, salt and pepper. If you have trouble with your fire, the olive oil should help stoke the flame a bit when it drizzles through to the fire.
The mushrooms should be added at the end of the cooking time because they don't take very long.

Cook your pasta, then cover with sauce and put veggies on top.

Sprinkle with Romano cheese.

Serves two (as with all my other recipes).

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