Squashta for Dinner.
Consider yourself forewarned. Yesterday I shared that this was squash week and tonight I did my best to follow up a Mexican dish with an Italian. I couldn’t shake the calling for grilled vegetables though, so again I turned to my grill pan to round out my meal. I present you with, “Squashta” (100% creative rights goes to D for this name).
- 1 zucchini halved
- 1 squash halved
- 1 onion sliced about 1/4″ thin
- 2 tomatoes, cubed
- 3 garlic cloves, minced
- 3 T basil, chopped
- 2 T olive oil
- 6-8 oz penne
- Salt/pepper to taste
With the pan on medium-high heat (closer to high), drizzle 1/3 of the olive oil on the pan. Add all the vegetables and the garlic to the pan and drizzle remaining olive oil atop and slightly salt to taste . Mix all the vegetables until well combined and covered. Meanwhile, start up your pasta water in a covered salted pot. Turn the vegetables every 5 or so minutes for about 12-15 minutes until the onions and squash are soft. When the pasta is ready, drizzle with olive oil to keep from sticking and mix in basil. When the vegetables are ready remove the squash from the grill pan and halve the halves and slice them (making many quarter moons) before returning to the pot of pasta with the remaining vegetables. Add to the pasta and mix well.
This was nothing short of awesome and amazing. The vegetables all complimented each other and I swear they tasted sweet – I’m not sure if I should blame the basil, the tomatoes or the squash. The proportions were also just right, with a pretty equal balance of veggies to pasta. And the best part is that you don’t even need any cheese – vegan or not. D is my witness (he refused to add any to his bowl). There is NOTHING bland about this pasta, and I cannot encourage you enough to get off your roasted vegetable kick and grill up some veggies.
If it counts for anything, D went back for TWO extra helpings. He my have left the yellow squash behind on his plate, but I think he just have color issues with his vegetables (to go along with the tactile issues).
So yes, dinner was pretty damned delicious and I’m nice and full and although I did a 2-mile jog/walk combo, I still have Day 3 of the 21-Day Shred to complete. And also need to finish off my pomarita before calling up some new clients (this may be dangerous).
Question of the Day: What’s your favorite vegetable to grill up? I’ve never been a fan of mushrooms, but I do love grilled onion. Is it weird that grilled onion is my favorite grilled vegetable?