Slice up grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta dinner with all sorts of nice chargrilled flavors.
Recipe information
Total Time
40 minutes
Yield
4 servings
Ingredients
2
1
¾
2½
1
10
1
8
2
1
1
Need to make a substitution?
Preparation
Step 1
Prepare a grill for medium heat. Toss zucchini, eggplant, and ¼ cup oil on a rimmed baking sheet; season with 1 tsp. salt and ½ tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8–12 minutes. Return to baking sheet and let cool.
Step 2
Cook pasta according to package directions.
Step 3
Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1½ tsp. salt, ½ tsp. pepper, and ½ cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
Step 4
Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.