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Grilled Vegetable Pasta - Food Gypsy

Grilled Vegetable Pasta with Bocconcini & Balsamic Reduction

A simple pasta soft, unripened cheese, lots of healthy grilled vegetables, a hint of garlic scape and a blast of balsamic reduction serve hot or cold, as a starter or a main for lunch or dinner.  Easy, fast and healthy it’s the prefect meal as temperatures rise and the desire for all things growing takes over.

I’m pushing the seasons a bit, but I just can’t help myself.  I can’t shop without filling the cart in the produce isle right now.  If it’s alive, and from the garden I want to eat it.  In the barbecue season, I grill huge platters of vegetables and stash them for the week.  If it can be cut and cooked, it can be grilled.  

Grilled Vegetable Pasta, Ingredients - Food Gypsy

In this bowl: grilled asparagus, peppers, zucchini, porcini mushrooms, yellow onions, green onions, celery and fennel all lightly brushed with olive oil, seasoned with salt & pepper make perfect base for some great meals.  

Keeping things simple, the favours of the garden shine through.  I used a little garlic scape paste, which you may recall from last summer.  I keep it in the fridge for the late winter/early spring when garlic gets punky and soft.  It’s got a bright, fresh flavour without the garlic heat, but a clove of crushed garlic totally works.

Another warm weather must have: balsamic reduction.  As simple as taking balsamic vinegar and allowing it to simmer until it’s thick (and the whole house smells of vinegar).  I keep it in a squeeze bottle for a drizzle over salads, pastas, fish & antipasto.  Then this pasta comes together as easy as one, two, three… four.

Toss and serve - Food Gypsy

Grilled Vegetable Pasta with Bocconcini & Balsamic Reduction

One:  Grill and chop your vegetables.  Brush with the oil of your choice, keep your heat moderate, you want to grill them, not incinerate them.  Chop when cool.

Two:  Cook your pasta.  Any pasta, any shape, any style.

Three:  Toss cooked pasta with olive oil, garlic paste, salt & pepper over medium-low heat.  Warm gently.

Four:  Plate.  Finish with fresh cut bocconcini and drizzle with balsamic reduction and serve.

Live, Love, Eat WELL!

Grilled Vegetable Pasta - Food Gypsy

Cori Horton

Fearlessly cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, food marketing consultant, recipe developer and sustainability advocate. A Cordon Bleu trained chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and now shares all things delicious - right here.

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