With all the fresh vegetables available, my family and I love making this recipe in the summer.
Start by grilling vegetables. We cook them on our propane grill but grill them on whatever you’ve got. The vegetables you use in this pasta are up to you – whatever you like. One of the vegetable combinations we like to use is zucchini, yellow squash and eggplant.
Slice your vegetables to the thickness you like. We usually go about 1/2 to 3/4 of an inch. Grill them on both sides until they are cooked through and lightly charred. Take them off the grill and put them in a covered container. Trapping the heat inside will continue the cooking process for a little longer.
Let the vegetables rest for a while and then you are ready to make the dish.
Set a pot of water to boil for your pasta, and chop the vegetables. Also chop some garlic and onion.
When the water comes to a boil, drop in your pasta.
In a separate pan or pot, heat olive oil and butter. Add the onion and garlic and sauté for a few minutes. If you like your pasta spicy, add some red pepper flakes. Now add your vegetables. Saute for a couple of minutes to heat the vegetables through and to coat them in the oil and butter. Note: We often add grilled chicken to this dish as well.
When your pasta is done, drain and add to the pot with the vegetables. You should have made enough oil and butter to coat the pasta. If not, add a little oil and butter.
Add fresh chopped basil and season with salt and pepper. Toss the pasta and vegetables.
Serve and top with parmesan cheese.
Enjoy!
-Mark Pantano