Recipe: Pasta with Grilled Market Veggies

a few thoughts
Lorraine Turchansky submittted this recipe for our recipe contest. Tying for third place, we loved this recipe for the variety of veggies it uses from our market, for its use of fresh herbs, and for its summer time use of the barbecue. 

Barbecuing vegetables is not something that people immediately think of when it comes to summer time grilling adventures... but it can add a wonderful smoky flavour to the vegetables, and the intense heat can sear in the juices nicely, so that the vegetables don't become dried out. What is surprising about this recipe is that it barbecues tomatoes... a vegetable that people often think of as being far too soft and wet and fragile to grill But it works beautifully in this recipe.


Right now, the market stalls are overflowing with vegetables that are perfect for this recipe. Lorraine's submission to our annual recipe contest is a healthy & creative one that makes a perfect summer evening meal.

pasta with grilled market veggies

This is a great recipe for summer because it is good hot, room temp or chilled the next day.

ingredients

2 red or orange bell peppers

1 medium onion, halved

4 tomatoes

1 fresh jalapeno pepper, seeded and halved

¾ tsp salt

1/3 cup extra-virgin olive oil

1 Tbsp red wine vinegar or white balsamic

¼ cup chopped fresh basil and/or flat-leaf parsley

1 large garlic clove, crushed

½ tsp fresh ground pepper

170 grams (about half a box)  rigatoni or rotini pasta

Fresh grated Parmesan cheese

instructions

Rub peppers, onions and tomatoes with olive oil, about a tablespoon, and place on hot or medium-hot barbecue grill. Remove jalapeno as soon as it starts to blister.

Grill the tomatoes, turning them, until skin is beginning to split and tomatoes are slightly softened, about 3-5 minutes.

Keep turning the bell peppers until they are blackened all over, about 10-15 minutes. Remove and place the bell peppers in a paper bag for 10 minutes.

Grill the onion, turning occasionally, until the cut sides are browned and the onion is softened, about 15-20 minutes. Times will depend on how hot your barbecue is and whether you close the lid while cooking.

Remove the charred skin, stems and seeds from the bell peppers.  Dice the peppers and onions, and finely chop the jalapeno. Remove the skin and cores from the tomatoes and dice.

In a large bowl, combine the peppers, onion, tomatoes, olive oil, vinegar, basil, garlic, salt and pepper.

Cook pasta in boiling salted water until tender but still firm, about 8-10 minutes, Drain well, add to sauce in bowl, and toss.

Serve with Parmesan cheese on the side. Serves 4.


Recipe from Lorraine Turchansky, 
3rd Placed Winner in our Annual Recipe Contest

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Intro by Sheri Hendsbee