May 112015
 

  

The Meatless Monday is more than welcome for me today. The last weekend was like a food feast. On Saturday our friends joined us for a pork medallions and potato dinner. And yesterday was the Mother’s Day. How to stay in shape if so much mouthwatering food is around?!

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This Mother’s Day, by the way, was wonderful. Cloudy, windy and rainy weather couldn’t spoil it. Even though our college son couldn’t come to visit us, in the morning my dear husband served a festive breakfast on sparkling light colored dishes what made the nasty day less gloomy. My loving husband offered me a glass of nice champagne or a Kir Royal but I left it for the evening. Then we went to Chicago for a Mother’s Day brunch at a good restaurant, where we enjoyed some delicious food: asparagus soup with smoked trout and caviar, eggs Benedict with lobster and fried asparagus along with wonderful French rose.

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After brunch we enjoyed a magnificent ballet staged by talented Boris Eifman, who brought his theater on a USA tour. And finally, a nice dinner accompanied with a delicious French champagne was served at home.

So today’s Monday dinner definitely should be lighter. Lighter – does not mean tasteless. Pasta with grilled vegetables is very, very good. The vegetables can be grilled in large chunks and then chopped later, or precut and cooked in a mesh grill pan. Well, the vegetables can be also fried in a pan on a stove or roasted in an oven, but this way the grill flavor will be missing.

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Pasta with Grilled Vegetables

 

4-6 servings

Ingredients

  • 1 package pasta of your choice (400-500 g / 16 oz spaghetti, linguine, fetuchini, penne, bows, etc.)
  • 1 green zucchini, cut into chunks
  • 1 yellow zucchini, cut into chunks
  • 1 bell pepper, cut into chunks
  • 1-2 cups grape or cherry tomatoes
  • 2 cloves garlic, smashed
  • Salt
  • Black pepper
  • Olive oil (preferably extra virgin)
  • 1-2 tsp balsamic vinegar
  • 4-6 tbsp finely chopped fresh parsley or basil (optional)

 

 

Preparation

Mix the zucchini, peppers and tomatoes with 1-2 tablespoons olive oil and balsamic vinegar, season with salt and black pepper.  Grill the vegetables on a grill like kebabs or using a mesh grill pan. Or grill the vegetables in large chunks and then chop them.

Cook pasta al dente according to package directions.

Drain the pasta and stir in 1-2 tbsp of olive oil to it.

Serve the pasta with grilled vegetables, garlic and olive oil. If desired, sprinkle with fresh parsley or basil.

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Cook with pleasure!

 

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