Grill + Veggies + Pasta

Two of our new favorites summer pandemic activities come together in this dish which is gardening and grilling. Grilling because I got a new grill and I intend to use it. We also joined our community garden and now have more squash than we can count.


Pasta: Penne works best but others like rigatoni or elbow macaroni will work to.


  • 1-2 large Zucchini
  • 1-2 large Summer squash
  • 1 lb Asparagus
  • 1 ln Bell peppers
  • Kosher salt & pepper to taste


  • 1 package of goat cheese
  • 1/3 cup olive oil
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp mayonnaise
  • 1/2 Tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • Pepper to taste


  • Warm up the grill to 400-500 degrees F
  • Toss asparagus with olive oil, salt & pepper
  • Cut squash evenly and toss with olive oil, salt, & pepper.
  • Place veggies on grill. You may want to do this in batches. Asparagus and peppers are usually done first. I usually rotate them every 2 minutes.squash is usually closer to 4 depending on thickness.
  • Cook past to slightly Al dente. Reserve 1/3-1/2 cup of pasta water and drain the rest.
  • Combine reserved water with the rest of the sauce ingredients minus the goat cheese.
  • Roughly chop veggies.
  • Combine pasta, sauce, & veggies.
  • Crumble in goat cheese and combine.