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Grilled Ratatouille Pasta

By Georgia Johnson
Servings: 4 to 5 servings

Ingredients 

  • 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

Instructions

  • 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.
  • Enjoy!