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Grilled Ratatouille Pasta Salad
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Grilled Ratatouille Pasta Salad

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
15 mins
Course: Main Course, Salad
Cuisine: Vegetarian, Vegan

Ingredients

  • 1/2 pound pasta I used whole wheat Rotini
  • 1 zucchini cut into 1 inch pieces, medium
  • 1 red bell pepper halved, stemmed, and seeded, cut into 1 inch pieces
  • 1 red onion chopped, small
  • 1 eggplant cut into 1 inch pieces, small
  • 4 tomato cut into quarters, large
  • 4 cloves garlic
  • olive oil for brushing the vegetables
  • salt to taste
  • black pepper to taste
  • olive oil for drizzling over the salad
  • balsamic vinegar for drizzling over the salad
  • 1/4 cup basil chopped, fresh

Instructions

    Cup of Yum
  1. 1. Bring a medium pot of salted water to a boil, cook pasta according to package instructions. Drain the pasta and rinse with cold water. Set aside.
  2. 2. Heat a grill to medium-high heat. Lightly brush vegetables with olive oil and season with salt and pepper. Place the vegetables and garlic cloves on a grill pan or in a grill basket. Grill until vegetables are browned and tender. Remove from heat and let cool to room temperature. Finely chop the garlic cloves.
  3. 3. Add grilled vegetables and garlic to the cooked pasta. Drizzle with olive oil and balsamic vinegar. Stir and season with salt and pepper, to taste. Sprinkle with basil. Serve at room temperature or chilled.