PASTA WITH GRILLED VEGETABLES, is one of the simplest summer dishes, light and colorful, ideal for enjoying during the hot months at lunch or for a quick and fresh dinner. The pasta with grilled vegetables is excellent both hot and cold, prepared with a mix of grilled vegetables and all scented with oregano (or basil, mint)

To prepare this appetizing and very tasty dish, slice all the vegetables and cook them on a hot grill, then grill the whole peppers, peel them, and cut them into strips.

Finally, we just need to toss the pasta with the grilled vegetables and a clove of garlic and it’s ready to serve.

But now let’s go to the kitchen and I’ll show you how to prepare the PASTA WITH GRILLED VEGETABLES

Difficulty: Easy
Cost: Economic
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

456.55 Kcal

calories per serving

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Energy 456.55 (Kcal)
Carbohydrates 71.70 (g) of which sugars 4.76 (g)
Proteins 14.22 (g)
Fat 15.50 (g) of which saturated 2.31 (g)of which unsaturated 1.04 (g)
Fibers 4.60 (g)
Sodium 7.68 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

LET’S SEE TOGETHER WHAT WE NEED TO PREPARE

1 yellow bell pepper
1 red bell pepper
2 zucchini
2 eggplant
350 g rigatoni
to taste extra virgin olive oil
to taste oregano (basil or mint)

Tools

1 Pan
1 Casserole
1 Grill

Steps

Let’s start preparing the

How to prepare pasta with grilled vegetables
Wash all the vegetables and trim the ends of the zucchini, then slice them into thin rounds.
Heat a grill until hot, then add the zucchini slices.
Grill for about 2 minutes per side, then turn them and continue cooking for the same time. Once ready, remove them from the grill using tongs and transfer them to a plate.
Trim the eggplants, then slice them into pieces about 0.2 inches thick. Cook the eggplant slices on the hot grill for about 4-5 minutes per side.
Now the peppers, roast them on the grill until they are tender and charred: this way you can easily remove the skin, which is the hardest part to digest. Once completely peeled, cut them into thin strips doing so for both peppers
Cook the pasta in plenty of boiling salted water and while it cooks, pour some oil into a pan along with the garlic and let it flavor for a few minutes. Add the grilled vegetables to the pan. When the pasta is al dente, drain it and add it to the pan to let it be flavored with the previously grilled vegetables. Mix all the flavors together for a few moments.
Here is our pasta with grilled vegetables ready to be served hot or enjoyed cold.
And enjoy your meal!!