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Recipe details
Grilled andouille rotini with charred pepper and zucchini
Rotini tossed with grilled andouille, charred bell pepper and zucchini, lemon dressing, aged grated Grana Padano, and Parmesan. An easy dinner recipe with step-by-step instructions.
≈ 98 kcal/100 g · ≈ 320 kcal/serving
35 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Andouille link2 links
Dry egg-durum rotini100 g
Aged grated Grana Padano20 g
Grated Parmesan20 g
Red bell pepper, seeded150 g
Small zucchini120 g
Olive oil22 ml
Lemon juice15 ml
Salt1.5 g
Black pepper0.3 g
Cookware and utensils
Outdoor grill
Medium saucepan
Colander
Tongs
Chef’s knife
Cutting board
Large bowl
Directions
01
Bring 1.5 quarts of salted water to a boil in the saucepan.
Products
Salt — 1.5 g
Action
Boil water
Time
6 min
Temperature
Boiling
02
Cook the dry rotini until al dente according to the package timing.
Products
Dry egg-durum rotini — 100 g
Action
Cook pasta
Time
10 min
Temperature
Boiling
03
Drain the rotini in the colander.
Products
Dry egg-durum rotini — 100 g
Action
Drain pasta
Time
1 min
Temperature
Hot
04
Preheat the grill to medium-high heat.
Products
No products at this step
Action
Preheat grill
Time
5 min
Temperature
400°F / 200°C
05
Toss the bell pepper and zucchini with 1 tablespoon of olive oil.
Products
Red bell pepper, seeded — 150 g; Small zucchini — 120 g; Olive oil — 22 ml
Action
Coat vegetables
Time
2 min
Temperature
Room temperature
06
Grill the whole andouille links until their centers reach 165°F/74°C.
Products
Andouille link — 2 links
Action
Grill sausage
Time
8 min
Temperature
165°F / 74°C internal; 400°F / 200°C grill
07
Grill the pepper and zucchini until lightly charred and tender.
Products
Red bell pepper, seeded — 150 g; Small zucchini — 120 g
Action
Grill vegetables
Time
6 min
Temperature
400°F / 200°C grill
08
Cut the grilled vegetables into bite-size pieces.
Products
Red bell pepper, seeded — 150 g; Small zucchini — 120 g
Action
Cut vegetables
Time
2 min
Temperature
Warm
09
Slice the grilled andouille links into coins.
Products
Andouille link — 2 links
Action
Slice sausage
Time
1 min
Temperature
Hot
10
Whisk the remaining olive oil with the lemon juice, salt, and pepper in the bowl.
Products
Olive oil — 22 ml; Lemon juice — 15 ml; Salt — 1.5 g; Black pepper — 0.3 g
Action
Whisk dressing
Time
1 min
Temperature
Room temperature
11
Toss the rotini, vegetables, and andouille with the dressing.
Products
Dry egg-durum rotini — 100 g; Red bell pepper, seeded — 150 g; Small zucchini — 120 g; Andouille link — 2 links
Action
Toss pasta bowl
Time
2 min
Temperature
Warm
12
Sprinkle the Grana Padano and Parmesan over the bowl.
Products
Aged grated Grana Padano — 20 g; Grated Parmesan — 20 g
Action
Add cheeses
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available