Yes, you can make one-pot grilled spaghetti outdoors! In this recipe, sun-dried tomato pesto and olive oil deliver loads of flavour and whole-wheat spaghetti and veggies provide plenty of fibre. So even though it’s cooked on a grill, this garden-fresh sauce tastes like it simmered on the stovetop.
Special equipment: 18-inch-wide heavy duty foil
Prepare a grill for medium heat.
Toss together the tomatoes, eggplant, zucchini, pesto, olives, garlic, olive oil, crushed red pepper and 1 teaspoon salt in a large bowl.
Combine the wine with 2 cups water in a large measuring cup or bowl.
Tear four 16-inch pieces of 18-inch-wide heavy duty foil and arrange on a work surface. Evenly divide the spaghetti among the 4 pieces of foil, placing it in the center of each piece and leaving plenty of room on the short ends. Evenly divide the vegetable mixture among the foil, spooning it on top of the spaghetti. Fold up the sides and ends of each piece of foil to make a canoe shape. Pour ¾ cup of the wine mixture into each packet. Keeping the folded sides up, tightly crimp the edges together so the packets remain canoe-shaped. This will prevent leaking and allow for space at the top of each packet.
Put the packets on the grill, close the grill lid and cook 24 minutes, changing the position of the packets on the grill about halfway through. Remove from the grill and let rest for 10 minutes.
Carefully open each packet. The pasta should be al dente and the vegetable mixture saucy. Stir 2 tablespoons Parmesan into each serving. Transfer the pasta and sauce to 4 serving bowls and top with the basil.