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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I worked at a restaurant that served broiled tomatoes. Yuck. Then I tried them. YUM! I eventually tweaked to my liking and then turned that taste into a meal. This is best grilled over charcoal with your favorite wood chips, I like hickory or apple wood, but a gas grill is fine too if you have a chip box. If you like your red sauce with a hint of sweet you might like this recipe. Serving with garlic bread (HEAVY on the garlic) is essential and for me is the best part of the dish when dipped in the sauce. If you have a side burner on your grill you can cook your pasta and sauce outside as well. Makes a great meatless meal but I sometimes add grilled shrimp or chicken. Ingredients:
3/4 cup water |
1/3 cup olive oil |
2 1/2 teaspoons red pepper flakes (or to taste) |
1 teaspoon fresh ground pepper |
2 teaspoons minced garlic |
1/2 cup dark brown sugar |
10 roma tomatoes, quartered |
1/2 lb asparagus, trimmed |
2 onions |
1 red bell pepper |
1 orange bell pepper |
1 medium zucchini |
1 medium yellow squash |
8 ounces button mushrooms |
24 green beans, blanched |
1 cup frozen sweet peas |
1 pint grape tomatoes |
8 ounces bow tie pasta, al dente |
Directions:
1. Prepare charcoal grill and wood chips.
2. Add first 7 ingredients to a large pot. Cook over medium high heat till tomatoes are soft. Use a potato masher to smash tomatoes. Reduce heat to medium low and allow to simmer, sauce should reduce by 1/3.
3. Chop/slice onion, asparagus, peppers, squash, zucchini, and green beans into 3/4 to 1 inch pieces. Quarter mushrooms.
4. When coals are gray add wood chips. Add onion to a sprayed grill basket and grill over hot coals for 5 minutes, stirring occasionally. Add remaining vegetables, except peas and grape tomatoes, to grill pan. Grill and toss for 7-10 minutes till tender crisp. Remove from heat and add to pan with sauce along with peas and grape tomatoes. Cover and allow to rest 5 minutes.
5. Toss with pasta. Serve.
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