Grilled Vegetable Pasta with Romesco

Want to up your summer grilling game? Try this grilled vegetable pasta with grilled romesco sauce! It’s a delicious and healthy vegetarian grill recipe that will keep the family coming back for more.


  • 2 red bell peppers
  • 3 large heads of broccoli
  • 1/2 medium to large red onion
  • 3 tablespoons Extra Virgin Olive Oil, divided
  • 1 teaspoon plus a few pinches salt, divided
  • 1/2 cup Oven Roasted Unsalted Almonds
  • 2 garlic cloves
  • 15-ounce can Diced Tomatoes
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon Stonemill Paprika
  • 1/4 teaspoon Stonemill Crushed Red Pepper
  • 1 pound Pasta (linguine or penne, or gluten-free pasta)
  • 2 to 4 ounces Feta, optional


Grill the vegetables: Heat a grill to medium-high heat. Cut off the tops off of the peppers and remove the pith and seeds. Remove the stems from the top and cut the top in half, then quarter the bottoms. Cut the broccoli into bite-sized florets. Cut the onion into thick slices. Coat vegetables lightly with about 1 tablespoon olive oil and a few pinches of kosher salt. Use your hands to rub the olive oil into the veggies so they are lightly coated.

Place a few sheets of foil to cover the entire grill (or use a grill basket). Poke several small holes in the foil. Place the veggies on the foil and grill them, turning occasionally, until tender and lightly charred (about 15 minutes). Remove from the grill and place the vegetables on a baking sheet.

Make the romesco sauce: Peel the garlic. In a blender or food processor, add the almonds, garlic, tomatoes (including the can juice), 2 tablespoons olive oil, lemon juice, smoked paprika, red pepper flakes, and salt. When the vegetables are grilled, remove the pepper slices and place them in the blender. Process the sauce until smooth.

Make the pasta: Bring a large pot of salted water to a boil. Boil the pasta until al dente, then drain. Combine with the romesco sauce and grilled broccoli and onions, then taste and add additional salt as desired (we added about 1/2 teaspoon — for the vegan version, you can add more salt than for the vegetarian version, since feta adds salt). Top with feta crumbles and serve.