Grilled Ratatouille Pasta
The hearty veggies and big smoky flavor in meatless dish are so satisfying, you won't miss a thing
Salt and pepper
½ lb. curly pasta
¼ cup olive oil, divided
1 medium zucchini, cut into thick slices
1 bell pepper, halved and seeded
1 red onion, halved
1 eggplant, cut into thick slices
4 tomatoes, cut into thick slices
4 Tbsp. balsamic vinegar
¼ cup roughly chopped fresh parsley
In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain and return to pot. Heat a grill to medium high; clean and lightly oil hot grill. Working in batches if necessary, lightly brush vegetables with 2 tablespoons oil, season with salt and pepper and grill, turning occasionally, until browned and tender. Transfer vegetables to a cutting board and let cool slightly. Roughly chop vegetables then add to pasta, along with 2 tablespoons olive oil and vinegar. Add pasta water to create a light sauce that coats the pasta. Season with salt and pepper, sprinkle with parsley and serve.
The hearty veggies and big smoky flavor in meatless dish are so satisfying, you won't miss a thing
Salt and pepper
½ lb. curly pasta
¼ cup olive oil, divided
1 medium zucchini, cut into thick slices
1 bell pepper, halved and seeded
1 red onion, halved
1 eggplant, cut into thick slices
4 tomatoes, cut into thick slices
4 Tbsp. balsamic vinegar
¼ cup roughly chopped fresh parsley
In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain and return to pot. Heat a grill to medium high; clean and lightly oil hot grill. Working in batches if necessary, lightly brush vegetables with 2 tablespoons oil, season with salt and pepper and grill, turning occasionally, until browned and tender. Transfer vegetables to a cutting board and let cool slightly. Roughly chop vegetables then add to pasta, along with 2 tablespoons olive oil and vinegar. Add pasta water to create a light sauce that coats the pasta. Season with salt and pepper, sprinkle with parsley and serve.