I always look forward to lighting up the grill when summer hits. I love being outside with my family and I love the smokey flavor the grill adds to the food. However, by the end of summer, if I see one more grilled burger, hot dog or vegetable, I (almost) want to turn away, run in the house and grab a good ol fashion bowl of cereal. So, recently, when we had a ton of grilled veggies left over in the fridge, I had to think of something different to do with them so they wouldn't go to waste. My children were NOT about to eat re-heated veggies ... and frankly neither was I. So, I came up with this recipe. Not only did we not waste a drop of the veggies, we inhaled them and wished for more. Actually, my children had NO idea what they were eating, they just knew it was delicious. Make good use of YOUR extra grilled vegetables by giving this recipe a whirl. You'll be glad you did!
1 - 1 1/2 lbs. cooked penne
Roasted Vegetables. I used zucchini, onions, red and yellow bell peppers, and yellow squash
2 cans of fire roasted tomatoes
Splash of heavy cream.
Salt and pepper to taste
Mozzerella cheese
5 - 7 pieces of cooked, crumbled bacon
Cook pasta according to package directions. Drizzle with a splash of Extra Virgin Olive Oil to prevent sticking.
In a sauce pan, add your vegetables and two cans of fire roasted tomatoes. Blend together with a hand blender and bring to a simmer. Add cream and salt and pepper. Blend until everything is incorporated. You can either make this a thick and chunky sauce or blend it until it is smooth. I blended my sauce to be fairly smooth.
Add sauce to noodles and toss together. Spray a casserole dish with a little cooking spray and add noodles and sauce. Top with Mozzerella cheese. Cook in 350 degree oven for about 20 - 30 minutes or until cheese starts to bubble and brown. mmmmm yummy. Add crumbled bacon on top and serve. Enjoy!
This looks and sounds so yummy!! I may have to Buck grill some vegi's to try this. Thanks for sharing.
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