Grilled Ratatouille Pasta
Full of late-summer flavor, this Grilled Ratatouille Pasta takes everything you love about the classic ratatouille and gives it a charred, caramelized edge straight off the grill. Tossed with pasta and a splash of olive oil, the grilled vegetables become rich and just a little sweet. Finish with fresh basil and a shower of Parmesan, and you’ve got a vibrant, no-fuss dinner.
Grilled Ratatouille Pasta
Serves 4
Ingredients:
4 tomatoes, chopped
4 cloves garlic, minced
1 eggplant, chopped into 2" chunks
1 onion, sliced
1 zucchini, sliced
1 summer squash, sliced
1 red pepper, halved
1 lb penne, cooked according to package instructions
10 basil leaves, chiffonade
Parmesan cheese, as garnish
Directions:
1. Prepare a foil packet (with three layers of tin foil). Place the chopped tomatoes and minced garlic in the packet. Drizzle with olive oil, and sprinkle with kosher salt and pepper. Carefully seal up the foil packet, and set aside.
2. Prepare the eggplant, onion, zucchini, and summer squash. Place cut veggies on a large grill pan in a single layer. Drizzle with olive oil, and sprinkle with kosher salt and pepper. Halve the red pepper, and sprinkle with kosher salt and pepper.
3. Fire up the grill! Place the grill pan with veggies on a medium-hot grill. Place the pepper halves directly on the grill grate. Keep the grill temperature around 300 degrees F, and continue to stir and grill. Add the pepper halves to the grill pan as the other vegetables start to shrink down.
4. Add the tomatoes and garlic foil packet to the grill. Grill the tomato packet for 10-15 minutes or until the tomatoes are tender, and garlic is fragrant. If the packet is too watery, open it up carefully and spoon some of the flavorful liquid over the vegetables in the grill pan.
5. Meanwhile, cook the pasta according to package instructions.
6. Once all vegetables are cooked, remove from the grill and add to the cooked pasta. Stir together, and serve hot with a garnish of Parmesan cheese, basil and a drizzle of olive oil.