Served with a tall glass of iced tea and a sprig of lime mint!
As you all know, I suck at exact recipes so here is how we did it:
The onion needs to go on the grill first, we wrapped it in foil with a little olive oil, salt, pepper, and garlic salt. I peeled and cut it into wedges first so the spices can get in between. We grilled it for approximately 25 minutes.
We roasted the asparagus, snapped into about 1-2 inch pieces, at 400 degrees for about 8-10 minutes. To prep the asparagus, I tossed it with a little olive oil and some spices, then squeezed 1/2 a lime over the top.
We sliced the zucchini and summer squash into long thick slices, brushed it with a little olive oil, sprinkled spices on it and popped it on the grill for about 2-3 minutes per side. It was still crunchy and had beautiful grill marks thanks to YKW. The pepper went on the grill after removing the ribs and seeds.
We then minced finely some fresh rosemary, thyme, chives, basil, and flat leaf parsley.
We cooked and drained the pasta, threw the herbs in along with a little olive oil. Then we tossed in all of the vegetables.
YKW tossed in a little parmesan on his, but I had mine without and it was fantastic. All of the fresh herbs really added to the dish. The ratio of pasta to veggies was perfect too, there were more veggies than pasta by about 2:1 although the picture doesn't really reflect that. Pin It