Ingredients
Scale
- 1 large onion
- 2 ears of corn
- 1 zucchini
- 1 red pepper
- 1/4 cup olive oil
- 1 1/2 tsp Frontier Co-Op Sea Salt, Table Grind
- 1/2 pound whole wheat penne
- 4oz burrata cheese (optional)
- 2 tbsp olive oil
- 1 tsp lemon juice
Instructions
- Heat Grill to 400℉
- Cut onion, corn, zucchini and red pepper into large pieces and stick on skewers for grilling
- Brush skewered vegetables with olive oil, sprinkle with Frontier Co-Op Sea Salt
- Put vegetable skewers on the grill and grill for 12 minutes, rotating a quarter turn every 3 minutes
- Meanwhile, cook pasta according to package instructions, put in large bowl, set aside
- Once vegetables are done allow them to cool to a temperature where you are able to safely handle them
- Cut the corn off of the cob
- Cut the other vegetables into smaller, bite-sized pieces
- Add all of the to the pasta, mix
- Slice the burrata into bite sized pieces (optional)
- Add sliced burrata (optional), 2 tbsp olive oil and lemon juice to the pasta and vegetables, mix
- Serve immediately, or refrigerate and eat as a cold pasta salad