It’s only June 29th and I’m running out of summertime food fare.
Jacqui’s Grilled Pasta Primavera
1 or 2 packages of asparagus-gruyere ravioli (I used 2) or 1 lb pasta
3 slices of bacon, chopped
1 zucchini cubed
1/4 – 1/2 package of fresh mushrooms, thickly sliced
1 – 1 1/2 c assorted bell peppers coarsely chopped
1 1/2 c grape tomatoes
2 whole, peeled garlic cloves 1/4 c roasted garlic
a squirt of agave syrup
1/2 c marinated bocconcini
a handful of mixed fresh herbs, chopped – I used basil & oregano
a handful of grated cheese – Pecorino Romano
x-virgin olive oil
salt and pepper to taste
In a large bowl combine zucchini, mushrooms, peppers, tomatoes, whole garlic cloves with salt and pepper, agave and a drizzle of olive oil. Toss.
Meanwhile cook ravioli or pasta according to directions.
On a grill in one of those pans with the holes in it, grill bacon until starting to brown. Add vegetable mixture and grill until cooked to your liking. Place back into the bowl.
Add roasted garlic, bocconcini, herbs, grated cheese, cooked ravioli and some olive oil. Mix gently. Adjust seasonings and olive oil. Mix well.
© 2012 J. H-M and CultureChoc2010.
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