Grilled Vegetable Pasta - Food Gypsy

Grilled Vegetable Pasta with Bocconcini & Balsamic Reduction

Published On April 6, 2012 | By Gypsy | A Choice of Sides, All Recipes

A simple pasta soft, unripened cheese, lots of healthy grilled vegetables, a hint of garlic scape and a blast of balsamic reduction serve hot or cold, as a starter or a main for lunch or dinner.  Easy, fast and healthy it’s the prefect meal as temperatures rise and the desire for all things growing takes over.

I’m pushing the seasons a bit, but I just can’t help myself.  I can’t shop without filling the cart in the produce isle right now.  If it’s alive, and from the garden I want to eat it.  In the barbecue season, I grill huge platters of vegetables and stash them for the week.  If it can be cut and cooked, it can be grilled.  

Grilled Vegetable Pasta, Ingredients - Food Gypsy

In this bowl: grilled asparagus, peppers, zucchini, porcini mushrooms, yellow onions, green onions, celery and fennel all lightly brushed with olive oil, seasoned with salt & pepper make perfect base for some great meals.  

Keeping things simple, the favours of the garden shine through.  I used a little garlic scape paste, which you may recall from last summer.  I keep it in the fridge for the late winter/early spring when garlic gets punky and soft.  It’s got a bright, fresh flavour without the garlic heat, but a clove of crushed garlic totally works.

Another warm weather must have: balsamic reduction.  As simple as taking balsamic vinegar and allowing it to simmer until it’s thick (and the whole house smells of vinegar).  I keep it in a squeeze bottle for a drizzle over salads, pastas, fish & antipasto.  Then this pasta comes together as easy as one, two, three… four.

Toss and serve - Food Gypsy

Grilled Vegetable Pasta with Bocconcini & Balsamic Reduction

One:  Grill and chop your vegetables.  Brush with the oil of your choice, keep your heat moderate, you want to grill them, not incinerate them.  Chop when cool.

Two:  Cook your pasta.  Any pasta, any shape, any style.

Three:  Toss cooked pasta with olive oil, garlic paste, salt & pepper over medium-low heat.  Warm gently.

Four:  Plate.  Finish with fresh cut bocconcini and drizzle with balsamic reduction and serve.

Live, Love, Eat WELL!

Grilled Vegetable Pasta - Food Gypsy

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About The Author

"Gypsy" is not my real name." A freelance food & travel writer & photographer based in Aylmer, Quebec. Corinna Horton trained at Le Cordon Bleu, spent five years as the owner of Nova Scotia's Dragonfly Inn, and is currently between big, shiny kitchens as she focuses on family and what's next in this delicious life.

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