For me, when the weather is warm, there isn’t much better than veggies on the grill.
All it takes is seasonal vegetables, some olive oil, a fresh or dried herb, and a bit of salt and pepper.
It couldn’t be easier and, from there, the grill does all the real work, transforming plain raw vegetables into a richly flavorful dish.
My favorite, though, is to turn grilled veggies into a complete meal by tossing them together with pasta and freshly grated parmesan.
It’s quick and simple and allows all that fresh, seasonal, end-of-summer produce to really shine.
Here is everything you’ll need to make this dish.
Begin by mincing some garlic,
dicing a bell pepper,
and slicing up a summer squash.
Also slice some cherry tomatoes.
The bonus to making grilled veggies the star of your meal?
All the veggies really bulk up the dish, meaning that you can help yourself to a large serving without a ton of calories or fat.
Plus the variety and quantity of veggies makes this dish nutrient-dense.
This particular combo of end-of-summer vegetables is loaded with vitamins A and C, iron, and fiber.
And it’s packed with many cancer-preventative antioxidants and anti-inflammatory nutrients.
When all the veggies are prepped, prepare the grill for medium heat.
Grab a large sheet of foil and fold it in half to create a fold line right in the center.
Open it up and arrange all the veggies on the right side of the fold, then fold up the edges of the right side, creating a “bowl.”
Add some fresh or dried thyme and season with salt and pepper.
Also add a bit of olive oil and mix until all the veggies are well coated in oil and thyme.
Then add a bit of dry white wine.
Next, fold the left half over the veggies, matching up the edges with the right half, and rolling them together, creating an airtight package.
Important tip: make sure the edges are sealed up really well, or the white wine will leak out.
Then place the foil package on the grill and cook for several minutes. Flip it with a spatula and cook for several minutes more.
Meanwhile, as the veggies are cooking, boil a large pot of water.
Salt the water and add whole wheat pasta.
I love whole wheat farfalle (bow-tie) pasta for this recipe.
Cook until it’s just al dente, about 7 minutes, and drain.
Also grate some fresh parmesan.
Then remove the foil pack from the grill and, using kitchen shears or a knife, cut a slit through the center, opening up the foil packet.
Careful with this step – the steam will be very hot!
Spoon all the mixture from the veggie package into a large mixing bowl.
Add the cooked pasta and a bit of extra virgin olive oil.
Then gently stir until everything is well combined.
Transfer the pasta to serving plates and top each plate with plenty of freshly grated parmesan cheese.
This is just my kind of dish.
The freshly grilled veggies, flavored with a hint of white wine and garlic, are cooked and warm but still slightly crisp.
The tomatoes add a hint of sweetness.
And the extra virgin olive oil and freshly grated parmesan add that craveable richness.
What’s better than freshly grilled in-season vegetables?
Freshly grilled in-season vegetables tossed with pasta, white wine, and plenty of parmesan cheese!
Here is the complete, printable recipe:
- Serving size: 4
- Calories: 359
- Fat: 18.8g
- Saturated fat: 4g
- Carbohydrates: 35.7g
- Sugar: 3.2g
- Sodium: 85mg
- Fiber: 2.3g
- Protein: 12.9g
- Cholesterol: 8mg
Prep: 15 minutes
Cook: 15 minutes
Yield: 4 servings
- 3 cloves garlic, minced
- 1 orange bell pepper, diced
- 1 summer squash, halved and thinly sliced
- 10 ounces cherry tomatoes, sliced
- 2 teaspoons dried thyme
- 3 tablespoons dry white wine
- 2 tablespoons plus 2 tablespoons extra virgin olive oil
- 6 ounces whole wheat farfalle pasta
- ½ cup parmesan, grated
- Salt and freshly ground black pepper
- Prepare grill for medium heat (about 400-425 degrees F).
- Tear off a large sheet of aluminum foil, about 10 inches in length. Fold in half to create a fold line, then open, like a book. Arrange the garlic, bell pepper, summer squash, and tomatoes in the center of the right half of foil, near the fold line.
- Fold up the sides of the right half of the foil, creating a ’bowl’ that contains the vegetables. To the packet, add: the dried thyme, white wine, and 2 tablespoons of olive oil. Season well with salt and pepper. Using hands, mix to combine ingredients.
- Fold over the left half of the foil, covering the veggies. Carefully roll the top half of the foil together with the edges of the right half of the foil, sealing all edges and creating an air-tight packet.
- Grill for about 5-7 minutes and then use a spatula to flip. Cook the other side for about 5-7 minutes more.
- Use a spatula to remove the packets from the grill, and use kitchen shears or a knife to cut a slit through the top center of packet to fold open. Open carefully – the steam that will rise from the packet is very hot.
- While the vegetables cook, boil a large pot of water. Salt the water and add the farfalle. Cook until just al dente, about 7 minutes, and drain.
- To a large mixing bowl, add the cooked veggies and cooked pasta. Add 2 tablespoons of extra virgin olive oil and stir until everything is well combined. Transfer pasta to serving plates and top with grated parmesan.