A post of thank-you’s.
First I must thank the kind soul who gives my husband lovely homemade things. This week he brought home Tony’s bbq sauce. This sauce is “the sauce.” It’s tangy, a bit spicy, with a hint of sweetness. I’m calling it our secret ingredient in today’s recipe. I’m almost sorry to write a post that includes this stuff…. unless you know Tony, you’re not getting any and I feel sorry for you.
It was a weekend full of surprises. I’ve had the pleasure to be nominated for 2 blog awards! It always surprises me when I find that someone else actually likes my blog enough to say “Hi, I like your blog.” It never gets old. Nicole from Nicoliander Kitchen nominated In Fine Balance for the Food Stories blog award. I’m touched.
And then I found out that the Misfit baker also sent some love our way… and graced us with the Lovely Blog award. This is a big honour… since I find myself spending so much time drooling over her yummy vegan goodies.
Last but not least, a thank-you goes to my husband for being very open to plant-food these days. Thanks sweetie. I love ya! And because of him and the sauce, this was dinner….
This meal comes together rather quickly. Although I should warn you, it just takes a bit of multi-tasking. Warm up your grill, prep your veggies and get some water going for the pasta. Everything will be ready at about the same time. We used a handmade artisan style pasta we found at a speciality shop, but your favourite shape will do.
So…. since you obviously do not have any of Tony’s sauce…. I suggest you carefully select a stand in. Don’t go with a sweet chicken and rib thing, nothing too mesquite or hickory either. Think mustard, tang and spice.
Maccheroni with Pesto and Grilled Vegetables
- 3 small zucchini
- 2 small eggplant, (long, thin Asian variety)
- 2 red pepper
- 12 asparagus spears
- 1/2 cup prepared pesto
- 1/4 cup barbeque sauce
- 450g pasta
- 3-4 handfuls of baby spinach
- good quality olive oil for drizzling over finished dish
- salt and pepper to taste
Preheat grill to medium high heat. Start pasta water.
To prepare vegetables: slice zucchini and eggplant lengthwise, into 2 or 3 pieces depending on thickness. Seed pepper and separate into 2 or 3 large chunks. Toss all vegetables, zucchini, eggplant, pepper and asparagus in a large bowl with 2 tablespoons of pesto and the barbeque sauce. Season with salt and pepper.
Arrange vegetables on grill and cook to desired doneness. Asparagus will be done first, followed by eggplant, zucchini and peppers last.
Just a note: Cook eggplant cut side down first, then flip to skin side. Take off heat when it becomes very soft.
While still hot, slice vegetables into bit sized pieces.
Meanwhile,you’ve cook pasta according to package directions.Drain when al dente.
In a large bowl, toss pasta with remaining pesto, spinach and hot vegetables. The heat will wilt the spinach. Toss well to combine. Drizzle with a high quality olive oil if you like.