Grilled Ratatouille Pasta

Makes 4-5 servings



Salt and pepper

1/2 pound whole wheat pasta, such as rotini or cavatappi

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

1 medium zucchini, halved lengthwise

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 white wine vinegar or white balsamic vinegar

1/4 cup roughly chopped fresh parsley



In a medium pot of boiling salted water, cook pasta according to package instructions. Drain pasta and return to pot; place away from heat.


Heat a grill or grill pan to medium-high; 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 and add to pasta. Add 2 tablespoons each oil and vinegar, or to taste. Season with salt and pepper, sprinkle with parsley, and serve warm or cold.





Adapted from Martha Stewart