This quick and easy grilled vegetable pasta recipe is made with grilled peppers, eggplant, and onions tossed in olive oil, oregano, garlic, and Parmesan cheese. A great vegetarian dish!
If there’s one meal I know my family will love, it’s pasta in any form. Not only is pasta budget-friendly and easy to find, it’s literally a blank slate ready for you to paint with whatever ingredients you have on hand. And with the heat of summer finally here, any way I can reduce how much time I spend cooking inside is a win. My Grilled Vegetable Pasta is a huge hit with my boys, and is quick and easy to make!
Ingredients
- Pasta: I like to use a short pasta, like penne, rotini, or bowties.
- Olive oil: Coats the vegetables to help them caramelize on the grill and dresses the pasta.
- Garlic: Pungent, aromatic, somewhat sweet and nutty flavor.
- Oregano: Dried oregano adds a bit of an earthy, peppery taste to the dish.
- Peppers: I like to use a mix of mini sweet peppers and bell peppers, aloha peppers (or rainbow peppers) are also really fun to use for the color they add! All of them taste slightly sweet and caramelize well on the grill.
- Eggplant: Somewhat bitter, but mostly mild in taste, when grilled it gets tender and creamy in texture.
- Onion: I use red onion for the vibrant color and bright flavor.
- Parmigiano-Reggiano: Somewhat salty and nutty in taste, it adds a wonderful flavor to dress the pasta.
- Basil: Fresh herbs are a great way to finish off any dish, and the basil pairs well with the veggies.
HOw to Make Grilled Vegetable Pasta
Start your grilled vegetable pasta by washing and cutting your veggies, either into slices or cubes.
Next bring a pot of salted water to a boil, and cook your pasta according to package instructions.
Then in a large bowl, add the eggplant, onion, and peppers and season with salt, black pepper, and the oregano.
Drizzle with some olive oil.
Toss well until vegetables are all evenly coated. Then bring to the grill and cook over high heat.
If you grilled the veggies whole and not in a grill basket, roughly chop them into bite-sized pieces, then add them to the cooked and drained pasta. Season with salt and pepper to taste, and add more olive oil if too dry.
Finish with the fresh basil and parmesan cheese, and if you like a kick of heat, a sprinkle of red pepper flakes. Then serve and enjoy your Grilled Vegetable Pasta!
Tips from the Chef
- There is no need to use a separate bowl when removing the cooked vegetables from the grill. Simply place them back in the same bowl that you originally used to season them. Added bonus: you can use any remaining oil mixture to season the pasta without having to add more oil.
- If you don’t have fresh basil on hand, parsley works great also.
- You can include more vegetables if you’d like! Zucchini, yellow squash, or tomatoes would all be delicious, too.
Frequently Asked Questions
Is grilled veggie pasta healthy?
How to grill small vegetables?
How long will this pasta last in the refrigerator?
More Grilled Dishes
- Grilled Chicken and Vegetable Pasta Salad
- Grilled Salmon with Lemon Garlic Sauce
- Coffee Rubbed Ribeye
- Grilled Shrimp Shawarma Skewer
- Grilled Vegetable Sandwich with Pesto and Mozzarella
Eat It, Like It, Share It!
Did you try this dish and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.
The perfect dinner for a hot summer day, this Easy Grilled Vegetable Pasta will become a regular dinner rotation in your house. Make it easily in the oven when it’s too cold to grill!
Your fork is waiting.
Easy Grilled Vegetable Pasta
Ingredients
Instructions
- Preheat grill on high heat. Prepare pasta according to package instructions and set aside.
- Peel the red onion then slice into thick rounds. To keep the rounds intact while grilling, insert 2-3 toothpicks around the outside edge; set aside.
- While the grill is heating and pasta is cooking, whisk together olive oil, garlic, oregano, salt and pepper in a large mixing bowl. Add the vegetables to the bowl (peppers, eggplant and onion) and toss well to coat.
- Place vegetables on a single layer on the grill and cook until slightly charred and tender, about 5-6 minutes per side, flipping once. Keep the bowl and any reserved marinade next to your grill. When vegetables are done cooking, from the grill and place back in the bowl with the reserved oil mixture.
- When vegetables are cool enough to touch, remove from bowl and roughly chop into bite-sized pieces. Place back in the bowl with the reserved oil mixture along with the cooked pasta. Add cheese and basil then toss again. Check for seasoning and add salt and pepper to taste. Serve warm, room temperature or chilled.
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