Summer Ratatouille Pasta Recipe

Name: Summer Ratatouille Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium zucchini; 3 Japanese-style eggplant; 1 medium onion; 4 tbsp. olive oil; salt; Pepper; 2 ripe, juicy tomatoes; 6 c. cooked pasta like garganelli or penne; 1 c. mint leaves; 1 c. torn basil leaves; 1/4 c. good-quality red wine vinegar; 1/4 c. Extra virgin olive oil

Servings: persons

3 medium zucchini
3 Japanese-style eggplant
1 medium onion
4 tbsp. olive oil
salt
Pepper
2 ripe, juicy tomatoes
6 c. cooked pasta like garganelli or penne
1 c. mint leaves
1 c. torn basil leaves
1/4 c. good-quality red wine vinegar
1/4 c. Extra virgin olive oil

1
Cut zucchini and eggplant in half lengthwise.
2
Slice onion into 1/2-inch slices.
3
Season with salt and pepper and coat in olive oil (about 4 tablespoons).
4
Grill the vegetables over medium heat until they are just cooked through.
5
Cut eggplant and zucchini into 1-inch pieces.
6
Dice the grilled onions.
7
Dice the tomatoes and put them into a mixing bowl with their juices.
8
Add the grilled vegetables and the rest of the ingredients to the mixing bowl and toss together.
9
Season with salt and pepper to taste.

1663

kcal

Calories

Fat

278

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 3 medium zucchini, 3 Japanese-style eggplant, 1 medium onion, 4 tbsp. olive oil, and more.

Yes, Summer Ratatouille Pasta 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.

Summer Ratatouille Pasta

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