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Gallery Read the full recipe after the video. Recipe Summary prep: 40 mins total: 40 mins Servings: 4 grilled-ratatouille-pasta-med108678.jpg
Ingredients Ingredient Checklist 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
Cook’s Notes Meatless Meal The hearty veggies and big smoky flavor in this pasta dish are so satisfying, you won’t miss a thing.
Gallery Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 40 mins Servings: 4 grilled-ratatouille-pasta-med108678.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Recipe Summary
prep: 40 mins total: 40 mins
Servings: 4
prep: 40 mins
total: 40 mins
prep:
40 mins
total:
Servings: 4
4
grilled-ratatouille-pasta-med108678.jpg
grilled-ratatouille-pasta-med108678.jpg
Ingredients
Ingredients
- 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
Directions
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 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.
Roughly chop vegetables, 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.
Cook’s Notes Meatless Meal The hearty veggies and big smoky flavor in this pasta dish are so satisfying, you won’t miss a thing.
Cook’s Notes
Meatless Meal The hearty veggies and big smoky flavor in this pasta dish are so satisfying, you won’t miss a thing.
Reviews (6)
Add Rating & Review 31 Ratings 5 star values: 6 4 star values: 7 3 star values: 8 2 star values: 8 1 star values: 2
Reviews (6)
Add Rating & Review 31 Ratings 5 star values: 6 4 star values: 7 3 star values: 8 2 star values: 8 1 star values: 2
Add Rating & Review
31 Ratings 5 star values: 6 4 star values: 7 3 star values: 8 2 star values: 8 1 star values: 2
31 Ratings 5 star values: 6 4 star values: 7 3 star values: 8 2 star values: 8 1 star values: 2
31 Ratings 5 star values: 6 4 star values: 7 3 star values: 8 2 star values: 8 1 star values: 2
5 star values: 6 4 star values: 7 3 star values: 8 2 star values: 8 1 star values: 2
Martha Stewart Member Rating: Unrated 06/28/2013 This was really delicious. Combined the best idea from this recipe and Spaghetti with Grilled Ratatouille at Fine Cooking and loved the results. Grilled veggies with olive oil 1++ tsp herbes de Provence and salt/pepper. Used 3 Tbsp white balsamic - might do less next time. Roasted 2 heads garlic to serve/ mix in with it. Topped with generous amount chopped parsley and julienned basil as well as marinated feta and salad blend cheeses (shaved parmesan asiago romano). Sprinkle with salt. Martha Stewart Member Rating: Unrated 09/11/2012 You use the grill a lot. Do you think you could mention how to use the oven as an alternative for those of us who don't have a grill? That way we can try the recipe also! Looks delicious! Martha Stewart Member Rating: Unrated 09/11/2012 Instead of adding vinegar to the already cooked pasta keep the vegetables in a marinade with it, oil and a couple of chilies at least for an hour before grilling, so you'll taste the vinegar without a bunch of liquid at the bottom of the bowl (last people served would receive a lot of vinegar in their dishes).. and in the mixing bowl where you serve pasta just add oil, salt and cubes of italian primosale or greek feta.. you'll taste Mediterranean sun! Martha Stewart Member Rating: Unrated 09/10/2012 This looks so easy & delish- I don't even have to write the recipe down! Consider this one mentally-filed :) Martha Stewart Member Rating: Unrated 09/10/2012 Look forward to your recipes every day. Will be making this one for dinner tonight. And by the way, you are hilarious, Sarah....love your sense of humour when you're cooking. You make your recipes fun! Martha Stewart Member Rating: Unrated 07/21/2012 This is a wonderful rustic dish that is easy to make and is suprisingly hearty. Will make again. Real crowd pleaser!Martha Stewart Member
Rating: Unrated 06/28/2013
This was really delicious. Combined the best idea from this recipe and Spaghetti with Grilled Ratatouille at Fine Cooking and loved the results. Grilled veggies with olive oil 1++ tsp herbes de Provence and salt/pepper. Used 3 Tbsp white balsamic - might do less next time. Roasted 2 heads garlic to serve/ mix in with it. Topped with generous amount chopped parsley and julienned basil as well as marinated feta and salad blend cheeses (shaved parmesan asiago romano). Sprinkle with salt.
Rating: Unrated
Rating: Unrated 09/11/2012
You use the grill a lot. Do you think you could mention how to use the oven as an alternative for those of us who don’t have a grill? That way we can try the recipe also! Looks delicious!
Instead of adding vinegar to the already cooked pasta keep the vegetables in a marinade with it, oil and a couple of chilies at least for an hour before grilling, so you’ll taste the vinegar without a bunch of liquid at the bottom of the bowl (last people served would receive a lot of vinegar in their dishes).. and in the mixing bowl where you serve pasta just add oil, salt and cubes of italian primosale or greek feta.. you’ll taste Mediterranean sun!
Rating: Unrated 09/10/2012
This looks so easy & delish- I don’t even have to write the recipe down! Consider this one mentally-filed :)
Look forward to your recipes every day. Will be making this one for dinner tonight. And by the way, you are hilarious, Sarah….love your sense of humour when you’re cooking. You make your recipes fun!
Rating: Unrated 07/21/2012
This is a wonderful rustic dish that is easy to make and is suprisingly hearty. Will make again. Real crowd pleaser!
All Reviews for Grilled Ratatouille Pasta
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Ratatouille Pasta
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
