Mini Meal #2 - Pasta with Grilled Vegetables

I know I started the Mini-Meal series with great optimism about my gymming and following a healthy diet plan, but I must admit the inevitable has happened. I have bid adieu to the gym and haven't exercised in the last 1 month :( The good thing is at least I haven't paid a year's gym fee in advance!

But I'm still trying to follow the 6 meals a day diet in an attempt to maintain some semblance of fitness... so here's a really simple pasta dish that works great as a filling and nutritious snack or mini-meal.


Ingredients:

Whole wheat pasta - 200 gms or 2 cups
Zucchini - 1/2 cup, cubed or sliced
Mushrooms - /2 cup
Cherry tomatoes - /handful
Olive Oil - 2 tbsp
Oregano - 1 tsp
Chilli Flakes - 1/2 tsp
Salt
Pepper
Garlic - 4 to 5 cloves
Balsamic Vinegar - 2 tsp

Wash and slice the zucchini, quarter the mushrooms and halve the cherry tomatoes. On an oven-proof tray place the vegetables in rows, drizzle some olive oil and shake some salt and pepper over them. Grill in the oven for 8-10min. Take out the tray, turn over the vegetables and grill for another 5min.

Meanwhile prepare the pasta. Bring to a boil about 1 litre of water in a wide vessel. Add a spoonful of salt, a little oil and drop in the pasta. Let the pasta cook till al dente (takes approximately 10min, but check your pack for instructions). Keep stirring to make sure the pasta doesn't stick to the bottom of the pan. Drain the pasta in a colander and wash immediately in cold water.

Now mix together the olive oil, balsamic vinegar, finely chopped garlic, oregano, chilli flakes, salt and pepper in a cup. Whisk well and pour over the pasta. Add the grilled vegetables and combine well till the dressing coats the pasta as well as the vegetables.

Savour it while warm.

The way I like it:

What I like about this simple recipe is its versatility. You can add any vegetables of your choice and make it seasonal and fresh. You can add broccoli, carrots, beans, onions, tofu, cottage cheese, or even pieces of chicken.