Recipe
Author
Hy-Vee Test Kitchen
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Description
The grille veggies bring this linguine side dish to life. This is the perfect side to serve at your next barbecue. Serve with an Irish Dry Stout or Dark-Fruited Rose wine.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 8 Hy-Vee bamboo skewers | ||
| 2 tbsp. Hy-Vee Select extra-virgin olive oil | ||
| ¼ c. Hy-Vee Select white wine vinegar | ||
| 2 tbsp. Hy-Vee granulated sugar | ||
| 2 tsp. Hy-Vee Italian seasoning | ||
| ½ tsp. Hy-Vee garlic powder | ||
| ¼ tsp. freshly ground Hy-Vee black pepper | ||
| Hy-Vee sea salt, to taste | ||
| ½ lbs. 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 |
Directions
- 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 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.
Nutrition facts
Servings
110 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 19g
- Protein: 3g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 40%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Summer Grilling 2008.