Dinner,  Food,  Mediterranean Diet,  Recipes

Spaghetti with Grilled Vegetables, Cherry Tomatoes, Rainbow Chard, and Feta Cheese

Grill up the best products of the end of summer for a warm, lively, and flavorful dish.


4 Tbs. Olive Oil
1 Tbs. Minced Garlic
3 Tbs. Fresh Lemon Juice
Kosher salt and freshly ground black pepper
1 Bunch Rainbow Chard
8 oz Tricolored Peppers seeded and cut into 1-inch strips
1 Small Sweet Onion thinly sliced
2 Tbs. Canola Oil
10 oz Thin Spaghetti
8oz Cherry Tomatoes halved
7 oz Feta Cheese
1 Tbs. Fresh Tarragon Leaves finely chopped


In a small skillet, heat 1 Tbs. olive oil over low heat and add the garlic. Cook, stirring occasionally, until softened and aromatic, about 2 minutes. Transfer the oil and the garlic to a small bowl and whisk in 2 Tbs. olive oil, lemon juice, 1⁄2 tsp. salt, and 1⁄4 tsp. pepper; set aside.

Trim the ends of the chard stems and remove them at the base of the leaves. Set aside the stems and cut the leaves in quarters lengthwise, and stack them. Thinly slice the stack crosswise. You should have about 4 cups (about 6 3⁄4 oZ.).

Heat a gas or charcoal grill or a grill pan to medium-high and lightly brush the chard stems, peppers, and onions with the canola oil. Lightly season with salt and pepper and grill, turning occasionally, until tender, 2 to 3 minutes. Cut the chard stems, if wide, in half lengthwise and then into 1-inch pieces crosswise. Remove the small inner onion rings, but coarsely chop
the remaining onion slices. Set aside.

Cook the pasta according to package directions and drain, reserving 1⁄2 cup of the pasta water. Do not rinse. Toss with the garlic vinaigrette and let sit for 2 minutes.

Add the shredded chard leaves, grilled vegetables, cherry tomatoes, 5 oz. of the
feta cheese and the chopped tarragon. Toss and add some or all of the pasta water if the dish seems dry. Season with 1⁄2 tsp. salt and garnish with the remaining 2 oz. cheese and the whole tarragon leaves. Serve