Special guest post by Cinde Little!
It’s spring in YYC so I thought I would share a favourite recipe for Southwestern Grilled Vegetable Pasta. This recipe comes to mind when the weather warms up and I’m ready to barbecue. I love all kinds of grilled vegetables and use them in salads, as side dishes and toss them with pasta. The sauce is a fusion combination of Southwestern and Asian. Not only does it work…I think it is amazing.
You can vary the vegetables based on what is available and the time of year. I wanted to use asparagus and I also wanted a colourful combination. Of course you can add meat to this dish if you want.
6 large cauliflower florets, halved
12 asparagus spears, trimmed
4 carrots, peeled and cut lengthwise
1 red or yellow pepper, quartered
1 yellow or green zucchini sliced lengthwise into thick slices
½ red onion, sliced and skewered to hold it together
Prepare vegetables on a platter and set aside while you make the marinade.
Chipotle Chiles and the Vegetable Marinade/Sauce
Those little chipotle chiles are pretty mainstream nowadays. They are smoked jalapenos in a spicy adobo sauce. You can find them in the Mexican section of grocery stores or specialty food shops. La Costena brand is gluten free. Once the small tin is open transfer the chiles and sauce to a clean jar, it will keep in the fridge for months.
You could substitute any favourite chile sauce but I’d recommend you buy these…then make homemade chipotle mayo! So easy and so delicious.
½ cup white wine
1/3 cup olive oil
1/3 cup lime juice
¼ cup GF soy sauce
2 tablespoons canned chipotle chiles in adobo sauce, minced
2 Tbsp brown sugar
1 tsp ground cumin
1/3 cup chopped fresh cilantro
4 cloves garlic, finely chopped
Combine all marinade ingredients in a large pyrex measuring cup. Brush all the vegetables with some of the marinade and set aside. Let marinate 30 minutes. Reserve remaining marinade to toss with pasta.
The Reusable Grilling Sheet
Have you heard of a reusable grilling sheet? You place it right on the barbecue grill and cook on a clean, wheat-free surface. What’s not to like about that?
You can see by the photo the food did get brown marks although they are not perfect hash lines you might have imagined. But the point is if you need to cook gluten free food on someone’s barbecue this will prevent cross contamination. It would also be ideal for grills at picnic sites and campgrounds…not to mention you can cook pancakes on it. I found my Cookina brand grilling sheet at Barbecues Galore in Calgary.
Grill vegetables in batches on preheated barbecue, brush with additional marinade if desired. Remove vegetables from the grill as they are browned and cooked to your liking. Cut vegetables into bite size pieces. Can be prepared several hours in advance.
PASTA and FINISHING
4 oz goat cheese
½ cup chopped cilantro
¼ cup toasted pumpkin seeds (if you look close I forgot to toast mine)
8 oz GF fusilli or your favourite pasta
2 tablespoons olive oil
Bring water to boil and cook pasta according to package directions. Drain and rinse to stop cooking process.
Heat 2 tablespoons olive oil in the pasta pot. Add grilled vegetables, stir gently to reheat. Add pasta and reserved marinade, toss to evenly combine. Taste and salt if needed.
Sprinkle each dish with goat cheese, cilantro and pumpkin seeds. Serve immediately.
Recipe adapted from Hot Pasta by Hugh Carpenter
About Cinde Little
I write the Everyday Gluten Free Gourmet food blog, teach cooking classes and am a respiratory educator. I became interested in gluten free cooking in 2009 after a friend was diagnosed with celiac disease. As a passionate home cook I knew I could help people lean into the idea of loving home cooking and living a gluten free lifestyle. Come visit me over at www.everydayglutenfreegourmet.ca.