Grilled Summer Vegetable Pasta
3 small to medium red onions, quartered, then halved
3-4 medium zucchini, quartered lengthwise and cut into large chunks
3 garlic cloves
5 tbsp olive oil, divided
2 pints whole cherry tomatoes
350g Flourist Fusilli Pasta
Handful of basil leaves or fresh parsley leaves (optional)
1 cup freshly grated parmesan cheese, divided
1 cup pitted Kalamata Olives
Salt and pepper to taste
Preheat the barbecue or outdoor grill to high, about 650-700 degrees. Combine the chopped onion and zucchini chunks in a bowl and toss with 3 tbsp of the olive oil. Toss in the whole garlic cloves and stir to coat with the oil. Add a pinch of salt and pepper to taste. Add to a vegetable roasting pan suited for a barbecue and cook for 15 minutes, checking every 6 minutes or so and tossing the vegetables so they cook evenly.
After 15 minutes, add the whole cherry tomatoes and cook a further 10-12 minutes, until the tomatoes are soft and blistering and the onions and zucchini are browned and fragrant.
While the vegetables are cooking, bring a large pot of salted water to boil. Once boiling, add the Fusilli and cook according to package directions. Drain when ready and add to a large mixing bowl and toss with the remaining 2 tbsp olive oil.
Remove the garlic cloves from the vegetable mixture and coarsely chop. Add the chopped garlic to the bowl with the pasta. Add the hot grilled vegetables to the bowl along with the pitted olives and toss together well. Fold in the grated parmesan and stir again.
Serve at once with more fresh parmesan for garnishing and fresh herbs, if using. Pass the salt and pepper as needed. Serves 4 as a meal or 6-8 as a side.