CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

Logo_Member_White.png

Grilled Vegetables with Pasta

Whatcha Got Cookin’?
by Chef Marcelle Bienvenu

Spring 2017

Grilled Vegetables with Pasta  

Servings: 6-8

1 large eggplant, cut lengthwise into wedges

2 medium zucchini, cut lengthwise into wedges

2 medium yellow squash, cut lengthwise into wedges

1 red bell pepper, seeded and cut into strips

1 green bell pepper, seeded and cut into strips

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon cayenne

1/2 cup olive oil

2 teaspoons soy sauce

1 pound thin spaghetti, cooked and drained

2-3 garlic cloves, crushed

freshly grated Parmesan cheese for garnish

Toss the vegetables with the salt, cayenne, soy sauce, 1/4 teaspoon of black pepper and 1/4 cup of olive oil in a large bowl. Arrange the vegetables in a grill basket and grill over a medium fire for about five minutes, turning them once or twice.

Toss the spaghetti with the remaining 1/4 teaspoon of black pepper, 1/4 cup of olive oil and the crushed garlic. To serve, arrange the grilled vegetable atop the spaghetti.

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