Daniel’s Favorite Grilled Vegetable Pasta

As much as this may be Daniel’s favorite pasta, pasta itself is also Daniel’s favorite. He ran two seasons each year in high school and three each year in college and he still runs about 8 miles every day. You can imagine how much pasta I’ve cooked for him over the years.

So when Daniel and his girlfriend, Greta, made plans to come and visit this summer, this recipe was the first one he asked for, and the one I made for our first dinner together.

You can certainly make it any time of year, but it is best in the summer when farm-fresh produce is at its peak. This time we had a zucchini and a yellow squash from our CSA, Woven Roots Farm, and added two eggplants and a red bell pepper.

This recipe is very versatile, and can be adapted to account for what’s available and in season. I most often include zucchini, eggplant, and a red bell pepper, but I’ve also grilled large portobello mushroom caps, asparagus, or even wedges of radicchio. We often add sausage, but it’s a great vegetarian dish without it, and can even be vegan without the Parmesan sprinkled on, or with nutritional yeast in its place.

Grilled Vegetable Pasta

Serves 4 (unless Daniel is at the table!)

Vegetable possibilities that require preparation for grilling (for a pound of pasta I’d probably use 1-2 zucchini/squash and 1-2 eggplants, plus 1 bell pepper, or the rough equivalent in other vegetables):

• Zucchini, summer squash, eggplant – Try to get medium-sized vegetables. Trim ends and cut off a very thin slice from the both sides of each vegetable, then cut lengthwise into half inch thick slices. Place one layer of slices on paper towel, salt lightly, place a piece of paper towel on top with another layer of slices, salt, and continue to make layers until done. Place a pan on top to weigh down the pile and let sit for at 15-30 minutes. Remove from paper towels and drizzle with olive oil.

• Large portobello mushrooms – Remove the stem (if any) and scrape gills from the underside of the cap. Drizzle with olive oil and sprinkle with salt.

• Asparagus – Trim tough ends. Drizzle with olive oil and sprinkle with salt.

• Radicchio or other sturdy, compact leaf vegetable – Cut through the stem into wedges. Drizzle with olive oil and sprinkle with salt.

• Red (or orange or yellow) bell pepper – Leave whole; no preparation needed for grilling.

Remaining ingredients:

• 2 sausages, preferably Italian, or omit for a vegetarian dish

• 3 medium tomatoes, preferably heirloom

• ¼ cup olive oil, or more as needed

• ½ teaspoon kosher salt

• ¼ fresh ground black pepper

• 1 pound pasta, preferably a shape such as penne or orecchiette

• Fresh herbs, such as oregano or basil, stemmed and chopped

• Grated Parmesan, or omit or use nutritional yeast for a vegan dish

Heat grill. If using a bell pepper, place whole on the grill and cook, turning regularly, until blackened all over. Place in paper bag, fold over top of bag, and let sit for at least 15 minutes. (Place bag in the sink or on a plate as juices will seep through the paper bag.) Meanwhile, cook the slices of the other vegetables, mushroom caps, asparagus, and/or radicchio wedges, turning occasionally, until tender with some char marks. Grill sausages and cook until done.

Cut the cooked zucchini, squash, eggplant, mushroom, asparagus, and/or radicchio into bite-size pieces and place in large bowl. Scrape charred skin off the bell pepper (it should come off easily) and remove stem, ribs and seeds. Cut into strips and add to bowl. Slice the sausages and add to bowl. Core tomatoes and carefully cut over the bowl, allowing juices to drip in along with pieces. Add ¼ cup olive oil, salt, and pepper, and stir to combine. Allow to sit for 15-20 minutes to allow the flavors to meld.

Meanwhile, start a pot of water for the pasta. Salt the water when it comes to a boil and cook the pasta according to package directions.

When the pasta is done, move the bowl with the vegetables right next to the pasta pot, and remove the pasta directly from the water into the bowl, using a spider or strainer. Mix the pasta with the vegetable mixture, adding a drizzle of olive oil if it seems too dry.

Plate the pasta, and garnish with chopped fresh herbs and grated Parmesan.