30 minutes
A delightful pasta dish featuring smoky grilled vegetables, hearty penne, and a burst of fresh herbs, topped with feta and walnuts.
Zucchini, cut lengthwise into thirds
each
Bell Pepper, cut into quarters
each
Yellow Bell Pepper, cut into quarters
each
Large Red Onion, cut crosswise into slices ½–¾ inch (12 mm–2 cm) thick
each
for brushing
to taste
to taste
Penne, preferably multigrain
0 lb
tablespoons
Mixed Fresh Herbs, minced
cups
Small Red Chile, minced
each
Kalamata Olives, pitted and finely chopped
cups
Walnuts, finely chopped
0 oz
Feta Cheese, finely chopped
cups
1. Prepare the Grill
Prepare your grill for direct-heat cooking on high heat.
2. Season and Grill Vegetables
Arrange the zucchini, red bell pepper, yellow bell pepper, and red onion slices on a baking sheet. Brush them generously with olive oil and sprinkle with coarse kosher salt and freshly ground pepper to season. Once the grill is hot, arrange the vegetables on the grill grate and cover. Cook them for about 5 minutes on each side until the vegetables are tender and lightly browned. After grilling, remove the vegetables from the grill and cut them into 1-inch pieces.
3. Cook the Penne
Bring a large pot of salted water to a boil and add the penne. Cook the pasta until it is al dente, which should take about 11 minutes. Once cooked, drain the pasta and transfer it to a large bowl.
4. Combine Ingredients
Add the grilled vegetables, 3 tablespoons of extra-virgin olive oil, minced fresh herbs, minced red chile, finely chopped kalamata olives, and finely chopped walnuts to the bowl with the pasta. Toss everything together to combine, ensuring that the pasta and vegetables are evenly coated with the olive oil and herbs. Season the mixture with salt and pepper to taste.
5. Add Feta Cheese and Serve
Sprinkle the finely chopped feta cheese over the pasta and gently toss to distribute the cheese throughout the dish. Serve the Grilled Mediterranean Vegetable Penne with Feta and Walnuts immediately.
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