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Grilled Summer Vegetable Pasta


  • Author: Chocolate Covered Cheetah
Scale

Ingredients

  • 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

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