Method

Prepare a medium fire in the grill with a lightly oiled vegetable grill rack in place.  Begin heating a large pot of salted water for the pasta.

Combine the olive oil and garlic in a large bowl.  Add the zucchini, summer squash, peas, green beans, and carrot and toss to coat.

In a small saucepan, combine the stock, half-and-half, and pesto and heat just until simmering.  Season with salt and pepper and set aside, keeping warm.

Grill the vegetables, tossing frequently, until tender and grill-marked, 5 to 8 minutes.  Remove from the grill and keep warm.

Add the pasta to the boiling water and cook until just tender.  Drain and arrange on a large serving platter.

Spoon the warm sauce over the pasta and toss to coat.  Arrange the vegetables on top.  If you wish, toss to mix in the vegetables.  Sprinkle with Parmesan, if desired, and serve immediately.

Serves: 6

Reprinted with permission from ©Andrea Chesman, The New Vegetarian Grill, published by Harvard Common Press   click for book review

more pasta recipes

more zucchini recipes

more grill recipes

chef and cookbook recipes

pesto page - lots of different pestos

 

top of page