Pasta with Grilled Vegetables
Pasta with grilled vegetables is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 eggplant
- Salt
- 2 stalks celery
- 2 bell pepper caps (red and yellow)
- 200 g Cherry tomatoes
- 6 tbsp Olive oil
- Salt
- pepper (ground)
- 350 g pasta (e.g., strozzapreti)
- 1 clove garlic
- 1 tsp sugar
- 2 tbsp white wine vinegar
- basil (for garnish)
Instructions
-
1.
Wash, trim, and slice the eggplant lengthwise into thin slices. Sprinkle with salt and let sit for about 10 minutes.
-
2.
Preheat the grill. Wash and trim the celery, cutting it into 1-2 cm pieces. Wash the peppers, remove stems and seeds along with white membranes, then cut into rings. Halve the tomatoes. Toss celery, peppers, and tomatoes with 2 tbsp oil, salt, and pepper, and grill in a sheet pan for 10-15 minutes, turning occasionally. Pat the eggplant dry, lightly brush with oil, season with pepper, and grill on the hot grill for 3-4 minutes per side until golden brown.
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3.
Cook the pasta in boiling salted water until al dente.
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4.
Peel the garlic, slice thinly, and sauté in remaining oil in a pan until golden. Sprinkle with sugar, deglaze with vinegar, and add the grilled vegetables. Toss in drained pasta and season to taste sweet-spicy. Garnish with basil before serving.
