Difficulty level: easy
There is nothing better than cooking with fresh vegetables from your own garden. This pasta was made on the spur of the moment to make a centerpiece of our home-grown zucchini. It also happened to use a lot of food we already had! A pasta like this can be made quickly and easily with whatever fresh vegetables are available to you, and is a great way to make a meal out of them. Clear out your fridge or your garden, this is a delicious meal either way! Making pasta without a sauce seems odd to a lot of people, but it gives the ingredients a real chance to shine, without adding a ton of expensive ingredients. I love to make this pasta in the fall with roasted squash. Any roasted or grilled vegetable with some olive oil is delicious, really.
The only thing that I would change about this is the beets. I adore beets, and one of my favourite things about them is their amazing colour. The candy-stripe beets we bought started out with a beautiful striping of white and red, but faded to the yellowish-white of a potato. Not exciting! I would definitely replace them with regular beets next time, which would make the dish even more beautiful. My measurements for this recipe are pretty vague - use whatever looks good to you. The fun is in making something new and interesting!
The recipe calls for everything to be barbecued all at once (read the whole recipe before you start or you'll end up with ice-cold beets!), but if you can't fit it all it is very easy to cook the beets or chickpeas in the oven, or to do everything in steps - if the latter seems like the best to you, I recommend cooking the beets, then the chickpeas, then the zucchini. The beets will hold heat the best, and the zucchini will soften if you leave it out for too long.
|1 medium||zucchini, sliced thickly|
|4‑6 medium||beets, cut into a few large pieces, with the ends cut off|
|Salt and pepper|
Blackened Mahi Mahi with Mango Salsa from Hunt's features blackened grilled fish, served with a mango and tomato salsa. Jonathan of Vero Beach, Fla. won 4th place in the Hunt's 'Best Meals. Best Moments. Recipe Contest' 2009 for his Blackened Mahi Mahi recipe.
In Baked Stuffed Ravioli from Hunt's, meatballs and cheese ravioli in a rich tomato sauce under a layer of creamy mozzarella cheese. It makes a great weeknight meal that the whole family will enjoy.