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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.

  • Prep:
  • Total Time:
  • Servings: 4
Grilled Ratatouille Pasta

Photography: JOHNNY MILER

Source: Everyday Food, June 2012


  • 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


  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.

Reviews (6)

  • AndreaDwyer 28 Jun, 2013

    This was really delicious. Combined the best idea from this recipe and Spaghetti with Grilled Ratatouille at Fine Cooking and loved the results. Grilled veggies with olive oil 1++ tsp herbes de Provence and salt/pepper. Used 3 Tbsp white balsamic - might do less next time. Roasted 2 heads garlic to serve/ mix in with it. Topped with generous amount chopped parsley and julienned basil as well as marinated feta and salad blend cheeses (shaved parmesan asiago romano).
    Sprinkle with salt.

  • 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, 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!

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