By Karen Hanson
Grilled vegetables with linguine
Ingredients
- 8 Hy-Vee bamboo skewers
- 2 Tbsp. Hy-Vee Select extra-virgin olive oil
- 1/4 cup Hy-Vee Select white wine vinegar
- 2 Tbsp. Hy-Vee granulated sugar
- 2 tsp. Hy-Vee Italian seasoning
- 1/2 tsp. Hy-Vee garlic powder
- 1/4 tsp. freshly ground Hy-Vee black pepper
- Hy-Vee sea salt, to taste
- 1/2 pound uncooked Hy-Vee linguine
- 1 red bell pepper, seeded, cut into large chunks
- 3 Roma tomatoes, seeded, cut into large chunks
- 1 yellow squash, halved lengthwise,
- cut into 1/2-inch slices
- 1 zucchini, halved lengthwise, cut into 1/2-inch slices
- Hy-Vee shredded Parmesan cheese
Instructions
- Soak skewers in water for 30 minutes.
- To make vinaigrette, whisk together olive oil, vinegar, sugar, Italian seasoning, garlic powder and black pepper. Add salt to taste.
- Prepare linguine according to package directions.
- Rinse with cool water; drain well. Place in a large bowl and toss with 1/4 cup of vinaigrette.
- Meanwhile, thread vegetables onto skewers. Brush with vinaigrette.
- Grill vegetable skewers, occasionally turning and brushing with vinaigrette, over medium-hot coals for about 5 minutes or until vegetables reach desired tenderness.
- Carefully remove vegetables from skewers. Toss vegetables with linguine and remaining vinaigrette.
- Serve at room temperature or chilled.
Serves 12
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Karen Hanson
Karen Hanson is a dietitian for the Johnson County Department of Health and Environment. Her role is to promote sound nutrition practices and education for the public. She is a Registered Dietitian and a Certified Exercise Physiologist through the American college of Sports Medicine. Karen and her husband have been... Read more
