Ingredients
- Salt and pepper
- 1/2 pound dry pasta (curly pasta such as cavatappi)
- 1/4 cup oil (olive oil, 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 fresh parsley, chopped
How to Make
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Step 1: In a medium pot of boiling water, cook pasta according to package directions. Reserve 1 cup of the pasta water, then drain and return to pot.
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Step 2: Heat a grill or grill pan to medium-high heat; clean and lightly oil hot grill. Working in batches if necessary, lightly brush vegetables with 2 tbsp oil, season with salt and pepper, and grill, turning occasionally, until browned and tender. Transfer vegetables to cutting board and let cool slightly.
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Step 3: Roughly chop vegetables, then add to pasta, along with 2 tbsp 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.
We hope you enjoy this recipe!
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