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DIY Grilled Vegetable and Pasta Bowls

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For a laid-back summer weeknight meal, griill up a batch of Grilled Vegetables and pair them with pasta tossed in an easy homemade pesto sauce. Grilled vegetables are such a versatile and easy dish for summery weeknights. It takes almost no time at all to grill up a huge pile of them and, once cooked, the meal options are nearly endless. Throw them in a salad, pile them on bread or, my favorite, toss them on top of a bowl of pasta tossed with pesto.

Laid Back Cooking

Honestly, this combination is less “recipe” and more “state of mind”. This is laid-back summertime cooking. Toss a few things on the grill, boil some water for pasta, arrange everything on a platter and let everyone serve themselves. There are no rules, just lots of bright colors and yummy, summery flavors.

Getting Back to Laid Back

And laid back is exactly what I’ve been craving. If you follow me on Instagram, you may have seen my last post, talking about the absolutely massive project that Jon and I just completed. We’ve been working with a new client on a pretty sizable recipe development and photography project. Basically as soon as we returned from Europe, I dove headfirst into developing eight exclusive recipes while simultaneously preparing for a 2-day photo shoot at our house. Then last week, I dropped the kids off with their grandparents for the weekend and, with Jon’s help, shot absolutely incredible pictures of each of those recipes, plus product packaging shots plus we hosted and photographed a backyard barbecue for 12 where we served each of those recipes while cameras were rolling. Needless to say, it was quite an undertaking.

The whole experience was amazing — it showed me just how much Jon and I can accomplish when we work together. It showed me just how much FUN this job can be…but let’s be honest, it was also pretty exhausting. And I was starting to miss my kiddos and our laid-back, summer days together. So, yesterday, after picking up the kids from their grandparent’s house and driving back home, all I wanted to do was enjoy a really simple, easy meal with them in our backyard. Nothing fussy or fancy. Nothing that would result in too much complaining. Something that would help use up a few of the produce odds-and-ends leftover from a weekend of cooking. And so it was.

DIY Grilled Vegetable Pesto Pasta Bowls

With the help of a these yummy Grilled Vegetables, a quick batch of my spinach basil pesto and one pound of pasta, dinner was ready in under 30. Miracle of miracles, Jon made it home just in time to sit down with us for dinner. Everyone managed to find SOMETHING on the plate that pleased them (Max did mostly pasta with pesto, Lilly piled chickpeas and grilled onions on bread, Jon made a salad). Afterward, we walked to our favorite ice cream shop for cones, then read stories and fell into bed exhausted and glad to be back to summer as usual.

The End.

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DIY Grilled Vegetable and Pasta Bowls

  • Author: Homemaker's Habitat
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Serves 6
  • Cuisine: Vegetarian Main Dish
Print Recipe

Description

For a laid-back summer weeknight meal, griill up a batch of veggies and pair it with pasta tossed in an easy homemade pesto sauce.

Ingredients

Scale
  • 1 pound bowtie pasta
  • 1 recipe Spinach Basil Pesto (or your favorite store-bought pesto)
  • 2 tablespoons olive oil
  • 1 large red onion, sliced into 1/2” rounds
  • 2 zucchini or summer squash, sliced lengthwise into 1/4” strips
  • 8 mini bell peppers, whole
  • 1 pint grape tomatoes, slices in half
  • 1 can garbanzo beans, drained (optional)
  • salt and pepper to taste

Instructions

  1. Prepare charcoal grill or preheat propane grill to medium-high heat. Bring well-salted water to a boil in  a large pot and cook pasta according to package directions.
  2. While pasta is cooking, brush both sides of onion slices and zucchini or squash with olive oil. Use tongs to place onions, zucchini or squash and bell peppers on preheated grill. Cover grill and cook for 5 minutes. Flip vegetables and cook for 5 minutes more on second side. Remove from grill and arrange on a serving tray.
  3. Add grape tomatoes and garbazo beans (if using) to serving tray.
  4. When cooked to al dente, drain pasta and toss with pesto sauce. Season with salt and pepper to taste.
  5. Serve pasta hot alongside tray of vegetables and encourage diners to fill bowls with favorite toppings as desired.

Notes

If desired, boneless, skinless chicken breasts may be grilled alongside vegetables and served as an additional topping.

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