Southwestern Grilled Vegetable Pasta
This is a fusion of Asian, Southwestern and Italian flavours so there's no surprise it's a winner for me
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Ingredients
VEGETABLES
- 6 large cauliflower florets, halved
- 12 asparagus spears, trimmed
- 4 carrots, peeled and cut lengthwise
- 1 red or yellow pepper, quartered
- 1 yellow or green zucchini sliced lengthwise into thick slices
- ½ red onion, sliced and skewered to hold it together
MARINADE
- ½ cup white wine
- ⅓ cup olive oil
- ⅓ cup lime juice
- ¼ cup GF soy sauce
- 2 tablespoon pureed canned chipotle chiles in adobo sauce (or 1-2 chiles with sauce, minced)
- 2 tablespoon brown sugar
- 1 teaspoon ground cumin
- ⅓ cup chopped fresh cilantro
- 4 cloves garlic, finely chopped
FINISHING
- 4 oz goat cheese
- ½ cup toasted pumpkin seeds
- fresh cilantro
Instructions
VEGETABLES
- Cut and set aside on a platter while making the marinade.
MARINADE
- Combine all marinade ingredients in a large pyrex measuring cup. Reserve about half to toss with cooked pasta.
- Brush all the vegetables with remaining marinade and set aside for about 30 minutes.
GRILLING
- Cook vegetables in batches on preheated barbecue, brush with additional marinade if desired. Remove vegetables from grill as they are cooked to your liking.
- Cut vegetables into bite size pieces. Can be prepared several hours in advance.
PASTA
- Bring water to boil and cook pasta according to package directions. Drain and rinse to stop cooking process.
- Heat 2 tablespoons olive oil in the pasta pot. Add grilled vegetables, stir gently to reheat. Add pasta and reserved marinade, toss to evenly combine. Taste and salt if needed.
SERVING
- Sprinkle each dish with goat cheese, cilantro and pumpkin seeds. Serve immediately.