Mixed Mediterranean Herbed Vegetables with Penne Pasta
Monday, 26 May 2008
DescriptionHere is a dish that Nancy likes to prepare towards the end of the summer when fresh vegetables are in abundance and she doesn’t want to heat up the kitchen with a hot stove. Use the tomatoes as a base sauce and vary the types of vegetables for a different pasta flavor. Begin the meal with a crisp Caesar salad and finish it with a warm apple nut tart.
At a glance
The Herbed Vegetables
Place the vegetables in a large bowl. In a small bowl, whisk the oil, oregano, garlic, and cayenne together and pour over the vegetables. Marinate the vegetables for 1 hour at room temperature. Reserve 2 tablespoons of the marinade.
Place the marinated vegetables in a grill basket and grill over a medium fire until the vegetables a slightly cooked but still a little firm, about 7 minutes. Be sure to shake the basket so that the vegetables are evenly grilled. Remove the vegetables from the basket and chop them. Place them in a bowl with the vegetable juices.
Toss the warm or hot pasta with 2 tablespoons of reserved marinade, chile, oregano, parsley, and vinegar. Add the vegetables and juices, artichoke hearts, and olives and toss again.
Season with salt and pepper, top with the cheese and serve.