Pasta With Grilled Summer Vegetables Recipe

Name: Pasta With Grilled Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 green peppers; 2 red peppers; 4 small summer squashes; 4 small Asian eggplants (or small white-skinned eggplants); About 3 tablespoons extra-virgin olive oil; Coarse salt and freshly ground pepper to taste; 6 plum tomatoes; 2 red onions; 1 clove garlic minced (green part removed); 1 tablespoon fresh thyme leaves; 1 pound fusilli or penne; Fresh green or purple basil leaves to garnish; Freshly grated Parmesan cheese

Servings: persons

2 green peppers
2 red peppers
4 small summer squashes
4 small Asian eggplants (or small white-skinned eggplants)
About 3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
6 plum tomatoes
2 red onions
1 clove garlic minced (green part removed)
1 tablespoon fresh thyme leaves
1 pound fusilli or penne
Fresh green or purple basil leaves to garnish
Freshly grated Parmesan cheese

1
Light a charcoal fire.
2
Grill the peppers whole until the skin is charred on all sides.
3
Remove and place in a paper bag.
4
Close the bag and let the peppers cool.
5
Cut the peppers in half and remove the seeds.
6
Peel the skin and slice the peppers into thin strips.
7
Meanwhile, slice the summer squash and eggplant in thin strips, lengthwise.
8
Brush with olive oil, season with salt and pepper and grill on both sides until lightly browned.
9
Cut plum tomatoes in half and grill skin side down until lightly browned and barely soft.
10
Slice onions in rings, brush with oil and grill until browned.
11
Bring six quarts salted water to a boil.
12
Heat a tablespoon of olive oil in a skillet.
13
Add the tomatoes, garlic and thyme and cook for a few minutes until they start to form a sauce.
14
When the vegetables are cool enough to handle, cut them in thin strips.
15
Add them to the sauce and simmer for about five minutes.
16
Meanwhile, cook the pasta until al dente.
17
Drain and toss with the vegetables.
18
Season and garnish with the basil leaves, snipped into strips with a pair of scissors.
19
Serve the cheese separately.

kcal

Calories

Carbs

Protein

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 13 ingredients. The key ingredients include: 2 green peppers, 2 red peppers, 4 small summer squashes, 4 small Asian eggplants (or small white-skinned eggplants), and more.

Yes, Pasta With Grilled Summer Vegetables falls under the Pasta & Noodles 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!

Pasta With Grilled Summer Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions