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Grilled Ratatouille Pasta

Here's a new summer staple: a quick, healthy take on a French classic. Try it and enjoy the bounty.

Grilled Ratatouille Pasta

Got a bumper crop of late-summer vegetables? Everyday Food editor Sarah Carey shows you a clever and delicious way to use them.

Everyday Food, June 2012
  • Prep Time 40 minutes
  • Total Time 40 minutes
  • Yield Serves 4
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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

  1. 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.

  2. 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.

  3. 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 Note

Meatless Meal
The hearty veggies and big smoky flavor in this pasta dish are so satisfying, you won't miss a thing.

Recipe Reviews

  • AndieAnd123
    11 Sep, 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!

  • Koda Fratello Orso
    11 Sep, 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!

  • HurricaneKT
    10 Sep, 2012

    This looks so easy & delish- I don't even have to write the recipe down! Consider this one mentally-filed :)

  • cnayka
    10 Sep, 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!

  • evalynnrobinson
    21 Jul, 2012

    This is a wonderful rustic dish that is easy to make and is suprisingly hearty. Will make again. Real crowd pleaser!