Grilled Vegetables with Pasta and Fresh Herb Sauce

SHOP (12 servings)

Vegetables & Pasta
Extra Virgin Olive Oil (1/4 cup)
Dried Red Chili Flakes
Kosher Salt & Fresh Ground Black Pepper
Assorted Veggies: About 2 pounds For Example: Zucchini, Summer Squash, Eggplant, Baby Artichokes, Brussels Sprouts, Bell Peppers, Baby French Carrots, Onions etc.
Fresh Pasta (2 lbs. Fettuccine or Linguine work nicely)
Parmesan Cheese (Freshly Grated – Optional for garnishing)

Fresh Herb Sauce
Extra Virgin Olive Oil (1 cup)
Lemons (3 Lemons for juicing and zest
Fresh Chives, Parsley, Basil and Thyme Leaves (1/4 cup each)

PREP (20 minutes)
Crush Garlic Cloves, Warm Oil in small saucepan and add Red Pepper Flakes and Garlic for ten minutes to flavor the oil but do not brown the Garlic. Set aside and discard Garlic
Finely chop Chives, Parsley, Basil & Thyme Juice/Zest Lemons
Make Fresh Herb Sauce by warming Oil in saucepan
Add Herbs, Lemon Juice/Zest and season with S&P
Chop all veggies to equal size bites and toss in flavored Oil
Grill in basket over medium heat, Stirring Veggies continually
Bring large pot of water to boil then add salt
Cook pasta per directions on the package

ACTION (5 minutes)
Toss pasta with herb sauce and plate on large platter. Top with veggies and serve with Freshly Grated Parmesan Cheese