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Mixed Mediterranean Herbed Vegetables with Penne Pasta

Monday, 26 May 2008

Description

Here 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.

Ingredients

At a glance
Cuisine
Vegetarian
Ingredient
Pasta
Vegetable
Heat Level
1
Chile
Piquin
Meal/Course
Main Course
Serves
4-6

The Herbed Vegetables

  • 2 medium tomatoes, cut in half

  • 1 small zucchini, cut in half lengthwise

  • 1 yellow bell pepper, stem and seeds removed, cut in quarters

  • 1 thickly sliced red onion

  • The Herbed Marinade

  • 1/3 cup olive oil

  • 1 tablespoon minced fresh oregano or substitute 1 teaspoon dried

  • 2 cloves garlic, minced or pressed

  • 1 teaspoon ground cayenne chile

The Pasta

  • 4 cups cooked penne pasta, kept warm

  • 1 tablespoon crushed chile pequin, or other small, hot chile

  • 1 tablespoon chopped fresh oregano, Greek preferred, or substitute 1 teaspoon dried oregano

  • 2 tablespoons chopped fresh Italian parsley

  • 2 teaspoons red wine vinegar

  • 1 small jar marinated artichoke hearts, drained

  • 12 Kalamata olives, pitted and sliced

  • Salt and freshly ground black pepper

  • 1 cup crumbled feta cheese

Methods/steps

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.

 

 

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