• 1 Rating

Fire-roasting the vegetables in this recipe brings out their natural sweetness. Try this the next time you grill for a new favorite meatless main dish.




  • Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray.

  • Evenly divide vegetables and thread alternately onto 8 metal skewers

  • Generously brush veggies with 1/4 cup of the dressing. Grill for 4 to 5 minutes, until lightly charred. Carefully turn and grill covered for an additional 4 to 5 minutes or until vegetables soften and are lightly charred. Remove to a large serving platter and keep warm.

  • Cook pasta following package directions, about 10 minutes. Drain and toss with remaining 1/4 cup dressing.

  • Serve the vegetables on a bed of pasta. Garnish with shaved Parmesan and basil.

Do-Ahead Tip:

  • Assemble skewers; place on a platter and cover with plastic wrap. Refrigerate. Brush with dressing just before grilling.

Nutrition Facts

476 calories; 5 g total fat; 4 mg cholesterol; 434 mg sodium. 96 g carbohydrates; 21 g protein;


1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1