As an incurable over-shopper at farmers markets, I’ve learned to save vegetables I don’t use right away by grilling them.
Sliced, olive-oil-brushed vegetables that are cooked crisp-tender with slightly charred edges are a perfect accompaniment to grilled chicken, chops or steaks for one night’s dinner.
But buying and grilling just two more peppers, another sweet onion, some cherry tomatoes and some fresh herbs will dazzle a pound of pasta for another night’s meal.
Bring a large pot of salted water to a boil for the pasta. Cook the pasta until al dente, about 10 to 12 minutes.
While the pasta is cooking, warm the olive oil in a large skillet over medium heat. Add the red and yellow grilled peppers, onion and cherry tomatoes. Gently stir until just heated through.
Drain the pasta and place it in a warm serving bowl. Add the vegetables plus all the olive oil from the skillet, and toss to combine. Sprinkle the parsley and basil over top, add salt and pepper to taste, and toss gently to combine. Garnish with the cheese. Serve immediately.
Get our new Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.