Grilled Veggie Penne Dinner Recipe

About this recipe

A wholesome and flavorful dinner featuring whole wheat penne and grilled vegetables, perfect for a satisfying and healthy evening meal. This kosher-friendly dish is packed with vibrant flavors and is easy to prepare.

Ingredients

• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1kg 1kg Green Pepper
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 100 G Jumbo Garlic 100g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 500 Ml Clearspring Organic Rapeseed Oil, 500Ml

Instructions

1. 1. Skip the pasta preparation step and proceed directly to preparing the vegetables.
2. 2. Heat 1/4 cup of extra virgin olive oil in a large skillet over medium heat.
3. 3. Cut 1/3 cup of red pepper, 1/3 cup of green pepper, and 1/2 cup of zucchini into bite-sized pieces.
4. 4. Add the chopped vegetables to the skillet and sauté for 3-4 minutes until they begin to soften.
5. 5. Season the vegetables with 1 tablespoon of fresh ground pepper, adjusting to taste.
6. 6. Pour in 2 tablespoons of vegetable broth and continue cooking for another 2-3 minutes, stirring occasionally. Add more olive oil or broth if needed to maintain moisture.
7. 7. Mince 3 cloves of garlic and stir them into the vegetable mixture. Cook for an additional 1 minute, ensuring the garlic does not burn.
8. 8. Skip the pasta strainer step and instead transfer the vegetable mixture directly to a serving dish.
9. 9. Toss the vegetables together in the serving dish to evenly coat them with the sauce.
10. 10. Serve the vegetable mixture immediately, optionally with a light dusting of cheese or alongside garlic bread.