What's for Dinner: Grilled Ratatouille Pasta
Thursday, December 12, 2013
I made this dish last weekend for a Christmas potluck and it's a great easy, nutritious side for any meal. It was quite fast to make and is super versatile as you could sub in basically any type of vegetable that you like; for instance, I couldn't find eggplant or zucchini at my local grocer, so I subbed in 2 cups of crimini mushrooms and 1/2 cup of sliced english cucumbers instead!
If you also don't feel like grilling or roasting, you could do what I did and just saute your vegetables on a hot skillet with lots of olive oil. My last tip would be to be very generous with your salt and pepper to bring out the natural flavours of your vegetables.
Prep time: 40 mins
In a medium pot of boiling salted water, cook pasta according to package instructions. Be sure to be uber generous with the amount of salt you put into your pasta water. As I learned from watching many cooking shows, the salt will help your water boil quicker and bring out the flavour of your pasta. Reserve 1 cup pasta water, then drain and return to pot.
Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Working in batches if necessary, lightly brush vegetables with 2 tablespoons oil, season with salt and pepper, and grill, turning occasionally, until browned and tender. Transfer vegetables to a cutting board and let cool slightly.
Roughly chop vegetables, then add to pasta, along with 2 tablespoons oil and vinegar to taste. If necessary, add pasta water to create a light sauce that coats pasta. Season with salt and pepper, sprinkle with parsley, and serve.