Grilled vegetable pasta is a tasty dish with roasted peppers, zucchini, and tomatoes mixed with pasta. The veggies are grilled to bring out smoky flavors, making the meal colorful and full of good taste.
I like to imagine I’m at a summer cookout when I make this. Sometimes I sneak a few leftovers for lunch—if I don’t finish it all!
To save time, I cook the pasta ahead and toss everything together just before eating. It’s a simple, healthy meal that’s perfect any night of the week.
Ingredients & Substitutions
Bell peppers:
Roasted red or yellow peppers add sweetness and color. I toss them with a touch of olive oil and grill until soft and charred. If you skip grilling, you can use jarred roasted peppers for convenience.
Zucchini:
Grilled zucchini gives the dish a mild flavor and tender texture. I slice it evenly and brush lightly with oil to prevent sticking. Summer squash works as a quick substitute if zucchini isn’t available.
Cherry tomatoes:
Fresh cherry tomatoes burst with juiciness and sweetness. Halve them before grilling to avoid burning. If you don’t have cherry tomatoes, diced fresh tomatoes work in a pinch.
Garlic:
Added garlic brings aroma and depth. I finely mince or thinly slice it before tossing with vegetables. Roasted garlic offers a milder taste—swap if you prefer a less pungent flavor.
Olive oil:
This forms the base for grilling and flavor. Use good-quality extra virgin olive oil. For a different twist, try avocado oil, which handles high heat well.
How do I grill vegetables evenly without burning them?
Preheat your grill to medium-high. Cut vegetables to similar sizes so they cook evenly. Brush with oil and use direct heat in sections suited for vegetables. Turn frequently and remove when tender and lightly charred, not burnt.
- Start with clean, well-oiled grill grates to prevent sticking.
- Place vegetables in a single layer for even contact with heat.
- Turn vegetables often, about every 2-3 minutes, to avoid burning and get even grill marks.
How to Make Grilled Vegetable Pasta?
Ingredients You’ll Need:
Vegetables
- 1 zucchinis, sliced
- 1 red bell pepper, sliced
- 1 yellow squash, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Pasta & Others
- 8 oz pasta (penne or spaghetti)
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
How Much Time Will You Need?
Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes
Step-by-Step Instructions:
1. Prepare the vegetables
Wash and slice the zucchinis, bell pepper, squash, and onion. Toss them with olive oil, salt, and pepper to coat evenly.
2. Grill the vegetables
Preheat the grill to medium heat. Grill the vegetables for about 5-7 minutes per side until tender and charred lightly. Remove and set aside.
3. Cook the pasta
Boil water in a large pot. Add pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
4. Combine ingredients
In a large bowl, mix the cooked pasta with grilled vegetables. Add minced garlic, Parmesan, and toss well.
5. Serve and garnish
Divide the pasta among plates. Garnish with fresh basil if desired. Serve warm.
