This vibrant vegetable entrée is light and delicious. To ensure even grilling, cut the vegetables into large, similar-sized pieces. After they’re cooked, they’re chopped into bite-sized pieces. You can substitute yellow squash for zucchini.
Yield: 4 servings (serving size: 2 1/2 cups pasta, 3 tablespoons cheese, and 1 1/2 teaspoons basil)
• 1 large zucchini, quartered lengthwise (about 8 ounces)
• 1 red bell pepper, cut into 4 wedges
• 1 leek, trimmed and halved
• 1 (14-ounce) can artichoke hearts, drained
• 1 head radicchio, quartered
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• Cooking spray
• 4 cups hot cooked rotini (about 4 cups uncooked corkscrew pasta)
• 1 cup grape or cherry tomatoes
• 3/4 cup (3 ounces) crumbled goat cheese
• 2 tablespoons chopped fresh basil
1. Prepare grill.
2. Arrange zucchini, bell pepper, leek, artichokes, and radicchio in a single layer in a jelly-roll pan; sprinkle evenly with 1/4 teaspoon salt, black pepper, and garlic. Lightly coat vegetables with cooking spray. Place vegetables on grill rack; grill 3 minutes on each side or until browned and tender. Remove vegetables to a cutting board; chop into bite-sized pieces.
3. Place pasta in a large bowl; sprinkle with remaining 1/4 teaspoon salt, tossing well. Stir in grilled vegetables and the tomatoes, and sprinkle with cheese and basil.
Andrea Chesman, Cooking Light