Community Recipe
from [pamswearingen]
Grilled Ratatouille Pasta

Grilled Ratatouille Pasta

  • Yield: 1 serving


  • 1/2 pound(s) pasta


Grilled Ratatouille Pasta

serves 4 • active time: 40 min • total time: 40 min

salt and pepper

1/2 pound curly pasta, such as cavatappi

1/4 cup olive oil, divided, plus more for grilling

1 medium zucchini, cut lengthwise into thick slices

1 bell pepper, halved, stemmed, and seeded

1 small red onion, halved

1 small eggplant, cut lengthwise into thick slices

4 large tomatoes, cut crosswise into thick slices

3 to 4 tablespoons balsamic vinegar (preferably white)

1/4 cup roughly chopped fresh parsley

1 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.

2Heat a grill or grill pan 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.

3 Roughly chop vege tables, then add to pasta, along with 2 tablespoons oil and vinegar to taste. If necessary, add pasta water to create a light sauce that coats pasta. Season with salt and pepper, sprinkle with parsley, and serve.

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Grilled Ratatouille Pasta recipe