Grilled Veggie Pesto Pasta (vegan + gluten-free)

Let’s have fun with summer veggies! This colorful seasonal plant-based dish is bursting with bold flavor, nutrient-rich veggies, and bright pesto, all served over gluten-free veggie pasta. This summery pasta dish has become an instant favorite in our house and we’ll be making it all summer long!

Grilled Veggie Pesto Pasta

This just might be my favorite summer dinner so far! It’s delicious and filling and super nutritious. Bobby declared it “incredible” and one of his favorite dinners I’ve ever made! I’m not arguing with that! The combination of flavor from the marinade plus grilling the vegetables is absolute perfection. I used zucchini, bell peppers, tomatoes, and red onion in this Grilled Veggie Pesto Pasta, then served it over veggie rotini pasta from Ancient Harvest. This is a gluten-free, dairy-free recipe. It has such good texture and flavor that you won’t ever wonder if you need to add cheese. It’s just perfect as is! I love it when that happens.

Grilled Veggies Pesto Sauce and Pasta in Bowl

Grilling Veggies in a Basket

I use a veggie basket to grill the vegetables in this dish! It’s a lot of produce, so you might need two baskets or an extra-large one. If you want to grill the larger vegetables (like the zucchini) right on the grill if you’re careful. Just remember they’ll cook faster that way!

Grilling the vegetables adds a rich, unique flavor to this dish. There’s nothing like it! For this recipe, I keep the burners on the lowest heat setting and leave the grill uncovered the entire time. I take the veggies off the grill as soon as they’re done cooking. The tomatoes cook the fastest, around 10 minutes, and the zucchini and bell peppers will take closer to 30 minutes. I like to stay close to the grill while everything is cooking to keep a close eye on it all.

Grilled Summer Veggies Mixed with Pesto Sauce and Pasta

All About Bell Peppers

Bell peppers are filled with beta carotene and vitamins A and C. Vitamin C helps heal cuts and wounds and keep teeth and gums healthy, and beta carotene benefits your immune system, vision, skin health and bone health.  Bell peppers also contain an important phytochemical, lycopene, which could benefit prostate and heart health, according to the Produce for Better Health Foundation.  Select bell peppers that are brightly colored and firm with tight skin. You can store bell peppers for up to five days in a plastic bag in your refrigerator.

Grilled Summer Veggie Pasta Recipe

Health Benefits of Zucchini

There is so much zucchini in the summertime, it’s the perfect season to enjoy this nutrient-dense vegetable! They have vitamins A, C, and K as well as manganese, potassium, and magnesium. Vitamin A is great for your vision, and vitamins A and C both support immune system health. Zucchinis are also high in water and fiber! Leave the skin on for optimal nutrition and choose zucchinis that are small to medium sized, firm, and free of nicks or scrapes.

Pesto Pasta with Summer Veggies

Grilled Vegetable Marinade

Tossing these vegetables in a homemade marinade takes this dish into a whole new, delicious universe. You’ll be obsessed! I make this marinade with a little olive oil, Dijon mustard, pure maple syrup, fresh garlic, salt, and pepper. This is a great way to coat the vegetables before putting them on the grill and it infuses them with so much good flavor in every single bite.

Pesto Pasta with Grilled Veggies

New Veggie Pasta

I love Ancient Harvest’s new veggie rotini gluten-free, non-GMO pasta! I’ve tried so many gluten-free pastas and this is for sure a nutrient-dense favorite. The pasta is made with five simple ingredients: green lentils, tapioca starch, kale, cauliflower and spinach. In just one serving (two ounces) of the pasta you get an entire serving of vegetables and 12 grams of plant-based protein! The pasta offers important nutrients including iron, potassium and calcium. Paired with more grilled veggies and a nutritious pesto sauce, this entire recipe offers so many important nutrients in one delicious dish!

Ancient Harvest’s new Veggie Pasta is now available at Sprouts and on Amazon.

Remember to salt your pasta water for the best flavor! I usually use 1 tablespoon of salt and add along with the dry pasta noodles. Once the pasta is al dente (done cooking) give it a quick rinse in warm water and toss it immediately with the pesto.

How to Make Grilled Veggie Pesto Pasta

Since this recipe comes together in three stages, it’s important to plan a bit and layer your tasks so it comes together quickly and efficiently.

  • Get the pasta water boiling while vegetables are on the grill.
  • While the pasta cooks, make the pesto in your food processor.
  • Bring it all together at the end!
Grilled Summer Veggies Over Pesto Pasta

More Colorful Plant-Based Recipes for Summer

Grilled Avocados Stuffed with Quinoa Mango Salad

Grilled Sweet Potato Fries

Easy Grillable Black Bean Quinoa Burgers

Vegan Mediterranean Quinoa Salad

Rainbow Veggie Kebabs with Chimichurri Sauce

Roasted Whole Rainbow Carrots Over Creamy Hummus with Green Tahini Sauce

Vegan Beet Tzatziki Salad

Vegan Pesto Pasta Recipe with Grilled Summer Veggies
Grilled Summer Vegetable Pesto Pasta Vegan Recipe
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Grilled Veggie Pesto Pasta

Grilled Veggie Pesto Pasta


  • Author: Elaine Gordon
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Diet: Vegan

Description

Let’s have fun with summer veggies! This colorful seasonal plant-based dish is bursting with bold flavor, nutrient-rich veggies, and bright pesto, all served over gluten-free veggie pasta. This summery pasta dish has become an instant favorite in our house and we’ll be making it all summer long!  


Scale

Ingredients

Grilled Veggie Marinade
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup
  • 2 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
Grilled Veggies:
  • 1 orange bell pepper, seeded and cut into 1” pieces
  • 1 yellow bell pepper, seeded and cut into 1” pieces
  • 1 medium squash (zucchini or yellow squash), cut into 1/4” thick half moons
  • 1 cup cherry or grape tomatoes, halved
  • 1 red onion, cut into 2” chunks
For pasta:

Optional Garnish: 
  • Drizzle of balsamic glaze and pinch of arugula microgreens

Instructions

  1. Preheat grill to 350 degrees Fahrenheit (cover the grill and leave all burners on low heat for 5-10 minutes). 
  2. Meanwhile, prep the vegetables and place in a large mixing bowl.  Set aside.
  3. In a 1-cup measuring cup, whisk together the marinade ingredients.  Pour overtop prepped veggies and toss together well.
  4. Place veggies on the preheated grill in a grill basket in one even layer.  Grill for 30 minutes rotating the veggies throughout and taking them off the grill as they finish cooking.  You want the veggies to be fork tender and have golden brown grill marks on both sides. The tomatoes can be removed after 10 minutes.  Set grilled veggies aside.
  5. Cook the pasta according to package instructions. Be sure to rinse with warm water immediately after they are finished cooking.
  6. While the pasta cooks, make the pesto in a food processor.
  7. Once the veggies are finished grilling and the pasta is cooked and rinsed, combine everything together in a mixing bowl (pasta, pesto and grilled veggies).  Toss well and divide into bowls or plates.  Garnish with the optional balsamic glaze if desired. Serve hot.
  8. Store leftovers in an airtight container in your refrigerator for up to three days.  Reheat on the stove top with a little water and olive oil for best results.

  • Category: Entree
  • Method: Grill

Keywords: grilled veggie pesto pasta

This post. is sponsored by Ancient Harvest. All opinions and writing are my own.

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