Grilled ratatouille pasta salad
Delight your taste buds with this flavorful grilled ratatouille pasta salad. Combining the rich flavors of assorted vegetables and pasta, this dish is a culinary masterpiece that will surely impress your senses.
Ingredients:
- 2 medium zucchini (about 1½ lb.), halved lengthwise
- 1 medium or 2 small eggplants (about 1 lb.), cut into 1" wedges
- ¾ cup extra-virgin olive oil, divided
- 2½ tsp. kosher salt, divided
- 1 tsp. freshly ground black pepper, divided
- 10 oz. penne or casarecce pasta
- 1 large or 2 medium heirloom or beefsteak tomato (about 1 lb.), cut into 1" pieces
- 8 oz. Ciliegini (mini fresh mozzarella balls), drained, halved
- 2 Tbsp. white balsamic or white wine vinegar
- 1 Tbsp. thyme leaves
- 1 cup basil leaves
Instructions:
- Prepare a grill for medium heat. Combine zucchini, eggplant, and ¼ cup of oil on a rimmed baking sheet; season with 1 tsp. of salt and ½ tsp. of pepper. Grill, turning occasionally, until soft, tender, and charred all over, for about 8 to 12 minutes. Place back on the baking sheet and allow to cool.
- Cook the pasta following the instructions on the package.
- Cut the grilled vegetables into small pieces and move them to a large bowl. Add tomato, cheese, vinegar, thyme, along with 1½ tsp. of salt, ½ tsp. of pepper, and ½ cup of oil. Mix everything together. Cook the pasta as directed, then add it immediately to the bowl with the vegetables. Combine well, and garnish with basil.
- Preparation tip: You can grill the vegetables up to 3 days in advance. Store them (whole) in an airtight container and refrigerate.
Summary:
- Calories: 3457 kcal
- Fat: 220 g
- Protein: 103 g
- Carbs: 278 g
- Potassium: 4430 mg
- Magnesium: 432 mg