1/2 box whole wheat pasta (spagetti or fettachini would be best)
3 large ears of corn
1/2 pint grape tomatoes
3 or 4 small sweet peppers (I had orange and yellow peppadews)
2 garlic cloves, minced
1/4 cup + 3-4 tablespoons olive oil
1/4 cup parmesan cheese
salt and pepper
2 chicken breasts (optional)
Preheat the grill on the highest setting. Remove most of the husk from each ear of corn and brush with olive oil and season with salt and pepper. You can leave it in the husks or wrap it in one layer of aluminum foil, but I just threw them on the grill naked. Lay corn on the grill on direct heat and cook on each side for about 5-8 minutes before rotating, I think mine took about 40 minutes total. After corn starts cooking, add tomatoes & peppers to a grill basket. Brush with olive oil and season with salt and pepper, then add basket to grill. Slice zucchini & squash long ways & repeat the same (oiling, salt/pepper), then add to grill. Also season chicken breasts how you wish and grill them on both sides.
Boil water and prepare pasta according to directions. In a large bowl, whisk together 1/4 cup olive oil, parmesan cheese and garlic. Add fettuccine to the bowl and toss to coat. Season with salt and pepper.
Once veggies are finished, take off the grill and let cool for a few minutes. When cool enough to touch, slice corn off the cob using a sharp knife. Slice the other veggies (not the tomatoes) into bite size pieces. Add veggies to pasta. Serve pasta in bowls. Slice chicken breasts thin and place on top of pasta. Top with additional shaved parmesan cheese.
|my grilled veggies|