Today I offer you pasta with grilled vegetables – a very fresh and suitable dish for hot summer days. And a real delight for vegetables lovers! But believe me, this recipe is a temptation even for those who say they do not sit at the table without meat.
Here, take a look and you will be convinced. Cut the vegetables, heat the grill and that’s it! Well, just in case, you can throw a sausage on the grill, too 😉
Enjoy! 🙂
INGREDIENTS:
DIRECTIONS:
Wash and prepare in advance all the vegetables for the grill. Cut the zucchini and the eggplant into slices, sprinkle with salt and allow them to drain for about 10-15 minutes. All other vegetables cut into shapes suitable for grilling. Cut the cauliflower into medium-sized roses. Don't for get to lightly grease all vegetables with olive oil or vegetable oil before grilling. Check the pictures with the vegetables on the grill below.
After grilling the vegetables, put them in a closed with a lid casserole to keep warm.
Cut the vegetables into small pieces about 1-2 cm in size.
Cook the pasta of any form you wish according to the package instructions. Put the pasta in a plate and top with grilled vegetables.
Serve with finely chopped dill and parsley and sprinkle with about 1 tbsp. of olive oil.
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Wash and prepare in advance all the vegetables for the grill. Cut the zucchini and the eggplant into slices, sprinkle with salt and allow them to drain for about 10-15 minutes. All other vegetables cut into shapes suitable for grilling. Cut the cauliflower into medium-sized roses. Don't for get to lightly grease all vegetables with olive oil or vegetable oil before grilling. Check the pictures with the vegetables on the grill below.
After grilling the vegetables, put them in a closed with a lid casserole to keep warm.
Cut the vegetables into small pieces about 1-2 cm in size.
Cook the pasta of any form you wish according to the package instructions. Put the pasta in a plate and top with grilled vegetables.
Serve with finely chopped dill and parsley and sprinkle with about 1 tbsp. of olive oil.
