Braden Family Cookbook

Chuck Braden

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2          cloves garlic, minced
6          oz dried quality small pasta (bowties, penne, etc.)
1          small zucchini, sliced lengthwise 1/4 - 1/3" thick
1          medium yellow squash cut the same
1          medium bell pepper (any color), pipped, cut into " rings
2          green onions, cleaned, roots cut off & left whole
4          medium tomatoes, very ripe, cut in half, pipped & seeded
6          oz. Misc. Veggie, blanched & still crispy (broccoli, carrots, asparagus, etc.)
1          oz. Freshly shredded Parmesan cheese
        cup good olive oil
1/4       cup inexpensive balsamic vinegar
fresh ground salt & pepper to taste
2          TBSP. coarsely chopped fresh basil or flat leaf parsley

Toss all veggies except onion and garlic in olive oil, balsamic vinegar, add salt and pepper, grill until just cooked on a BBQ or ridged grill pan on range.  Onions are grilled at the same time but do not need to be brushed or tossed with the oil and vinegar. Remove veggies and keep just warm.  Grill tomatoes basting with some of the oil and vinegar from the other veggies . . .  if you feel confident, you may wish to cook veggies and tomatoes at the same time. 

Start the pasta water, put in the pasta and cook until within one minute of the pasta being cooked. 

Chop the cooked tomatoes, add the minced garlic in a large pan and cook over medium heat for about 2 minutes, add all the other veggies (chopped about - 3/4"), cook about 1 - 2 minutes, add pasta that is just within one minute of being cooked and cook for about one more minute.  If not moist enough, add a little of the pasta cooking water.  Add the basil, toss well, and served on preheated bowls or plates, top with the freshly grated cheese.