Cappelini with Grilled Vegetable Ragú
2 sliced zucchini
1 sliced yellow summer squash
2 red onions, sliced thick
1 fennel bulb, cut into eighths with core left in so as not to fall apart
1-3 roasted bell peppers, different colors
Pinch of garlic
2 teaspoons each dried parsley, marjoram, basil, and pepper
4 - 5 tomatoes, chopped,
1/2 cup vegetable broth
2 tablespoons lemon juice
1/4 cup grated parmesan
1/2 lb. cappellini
Salt and pepper to taste
Marinate the zucchini, summer squash, red onions, fennel,and roasted peppers in olive oil, lemon juice, pinch garlic, and mixed green herbs (parsley, marjoram, basil) and pepper. Add And then: Chopped tomatoes, chicken or vegetable broth, lemon juice, grated parmesan, about 1/2 lb cappelini.
Put vegetables on screen on barbecue and grill, turning onion and fennel several times, basting with oil until crisp tender. Onion and fennel will take longer than the rest. Cut into small chunks, remove heart and root of fennel. (This can be done early in day).
Before serving, put into large frying pan with 4 or 5 chopped ripe tomatoes, vegetable broth, salt and pepper, and bring to boil.
Add about 1/2 lb. cooked, drained, unrinsed pasta and more stock and lemon juice, if necessary. Top with grated parmesan.
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