Fusilli With Grilled Vegetables Recipe

Name: Fusilli With Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/8 pounds fusilli; 1 zucchini small; 1 eggplant small; 1/2 red bell pepper; 1/2 yellow bell pepper; coconut milk 20 cl.; coconut milk; Espelette pepper to taste; salt to taste; ground black pepper to taste; 1 mozzarella cheese ball; olive oil

Servings: persons

1 1/8 pounds fusilli
1 zucchini small
1 eggplant small
1/2 red bell pepper
1/2 yellow bell pepper
coconut milk 20 cl.
coconut milk
Espelette pepper to taste
salt to taste
ground black pepper to taste
1 mozzarella cheese ball
olive oil

1
In a large saucepan, bring salted water to a boil, add fusilli and cook to al dente according to package instructions.
2
Wash and roughly cut the zucchini, eggplant, red pepper and yellow pepper. Roast under the broiler for a few minutes. Watch closely so they don't burn.
3
In a saucepan, heat the coconut milk, add a few spoons of espelette pepper, and stir.
4
Season with salt and pepper. Add vegetables and mix gently.
5
Cut the mozzarella into small cubes.
6
Drain the pasta, put it back in the pan, add olive oil and mix.
7
On each plate, add the fusilli and top with grilled vegetables with coconut milk.
8
Garnish with a few cubes of mozzarella and sprinkle with espelette pepper.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/8 pounds fusilli, 1 zucchini small, 1 eggplant small, 1/2 red bell pepper, and more.

Yes, Fusilli With Grilled Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fusilli With Grilled Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions