Pasta Salad with Grilled Vegetables

Ingredients

• 2 red bell peppers
• 1 eggplant
• Salt
• 2 baby zucchini
• 5 tbsp olive oil
• black pepper (freshly ground)
• 400 g Mezze maniche Rigate pasta
• 200 g Cherry tomatoes
• 4 sprigs curly parsley
• 1 Garlic clove
• 1 tbsp capers
• 1 tbsp White Wine Vinegar

Instructions

1. 1.

   Preheat the oven to 250°C (482°F) with upper and lower heat.

2. 2.

   Wash the bell peppers, halve them, remove seeds and white membranes, and place them cut-side up on a parchment-lined baking sheet.

3. 3.

   Roast in the preheated oven until the skins start blistering and blackening.

4. 4.

   Remove the peppers from the oven, cover with a damp kitchen towel, let rest briefly, then peel and cube the flesh.

5. 5.

   Wash and trim the eggplant, quarter it lengthwise, slice into thin rounds, sprinkle with salt, let sit for about 15 minutes, then pat dry with paper towels. Wash and trim the zucchini, cut lengthwise into narrow slices or half-moons.

6. 6.

   Heat 2 tbsp oil in a grill pan and brown the eggplant and zucchini slices, turning occasionally, until golden. Season with salt and pepper, remove, and drain on paper towels. Cook the pasta in boiling salted water until al dente.

7. 7.

   Wash and halve the tomatoes. Rinse the parsley, shake dry, finely chop the leaves. Peel the garlic, mince, and mix with capers, remaining oil, and vinegar. Season with salt and pepper. Drain the pasta, rinse under cold water, and let drain well.

8. 8.

   Combine the vegetables, parsley, and vinaigrette; taste and adjust seasoning. Serve arranged in bowls.