Grilled Vegetable Summer Pasta

It’s about that time when I start craving warmer weather like nobody’s business. So to partially satisfy this craving, I like to make dishes that remind me of summer, and this one does exactly that. Grilled vegetables over a light gluten-free pasta (paired with a GF beer) makes me feel like I’m sitting out on a patio in the sunshine surrounded by the smell of grilling. Doesn’t that sounds amazing right now?

Ingredients
Veggies:
4 roma or campari tomatoes
1/2 of a sweet onion
1 zuccini
1 red bell pepper
1 green bell pepper
1 orange bell pepper
3 cloves garlic
1 cup olive oil
1 tbsp balsamic vinegar
1 tbsp sugar
1/2 tbsp dried basil
1/2 tbsp dried rosemary
1/2 tbsp dried parsley
1/2 tbsp dried oregano
dash of salt & pepper

Pasta:
1 box gluten-free rice spaghetti
2 tbsp olive oil
1 tsp crushed red pepper flakes
1 tbsp fresh grated parmesan

Instructions
Start by chopping up all your vegetables in large bite-sized pieces, about 1″ long. Mince your 3 cloves of garlic, and put all these ingredients in a large tupperware container with a lid. Save the tops and bottoms of your peppers…grill these too and they will be the perfect size for a sandwich topping!

In a small bowl, mix all of your marinade ingredients: olive oil, balsamic vinegar, sugar, basil, rosemary, parsley, oregano, and salt & pepper. Pour this marinate into the tupperware with vegetables and garlic. Put the lid on and gently shake until all the veggies are well-coated. If you have the time in advance, marinate these for a few hours before grilling…the flavor will be even better.

Once the veggies are marinated, place the pieces in no particular order onto skewers. I got 8 relatively full skewers out of this recipe.

Heat your grill pan over medium-high heat. After a few minutes, place your skewers onto the grill pan. Heat until the bottom of the veggies are browned, and flip. This whole process probably only takes 15 minutes or so, depending on your grill pan and your stove.

While you’re grilling, cook the pasta according to directions on package. Once drained, add it back into the pot and add 2 tbsp olive oil and crushed red pepper flakes. Toss lightly to coat and place in bowl.

Once your veggies are done, throw them over your pasta, and top with freshly grated parmesan cheese. Pair with a beer, and you’ll feel like you’re enjoying dinner in the sunshine!