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.
