About Us saturday chef recipe

Warm Pasta Salad with Grilled Tomatoes, Zucchini & Pecorino

Original date aired: August 21st, 2010

Overview

It's still summer and as you can see, I'm still grilling.  So long as it's warm - use that grill friends!


Ingredients

The "MEEZ":

  • 1 1/2 lbs grape tomatoes
  • 1 1/4 lbs small zucchini, trimmed and halved lengthwise
  • 1 or 2 yellow and/or red peppers
  • 5 Tbsp extra-virgin olive oil
  • 4 tsp fresh thyme, chopped
  • 2 tsp Kosher salt, more as needed
  • 1 tsp freshly ground pepper, more as needed
  • 6 oz. Parmesan cheese, grated (about 2 cups)
  • 1 lb dry penne pasta
  • 1/4 cup green onions, chopped
  • 2 Tbsp balsamic vinegar

Directions

The "METHOD":

  1. Prepare a medium fire on a gas grill or a medium-hot charcoal fire.
  2. In a large bowl, toss the tomatoes, peppers and zucchini with 2 Tbsp of the olive oil as well as the salt and pepper.
  3. Set the vegetables cut side down on the grill and cook without moving them until they have good grill marks - about 5 to 7 minutes.
  4. Flip the veggies and cook until browned and tender (about 6 to 8 more minutes).
  5. Transfer the veggies to a cutting board and let cool for a couple of minutes.
  6. Coarsely chop the vegetables, then return them to the same large bowl along with 1 1/2 cups of the Parmesan cheese and toss.
  7. Bring a large pot of well-salted water to a boil over high heat. 
  8. Add the penne and cook, stirring frequently, until just al dente (about 11 minutes).
  9. Drain well and toss with the tomato mixture, the green onions, the remaining olive oil and the balsamic vinegar.
  10. Sprinkle the remaining Parmesan cheese on top and serve.

Enjoy!  For questions about this or any other recipe, please feel free to contact me at chefjudywood@meezcuisine.com.

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