Grilled Ratatouille Pasta Salad

Name: Grilled Ratatouille Pasta Salad
Prep time: 25 min
Total time: 25 min
Yield: 6 - 8 serving(s)
Ingredients: Canola oil, for grill; 12 oz. short pasta; 2 small zucchini, halved lengthwise; 1 small eggplant, sliced lengthwise; 1 red bell pepper, halved and seeded; 1 yellow bell pepper, halved and seeded; 1 red onion, cut into rounds; 2 tbsp. olive oil; Kosher salt and freshly ground black pepper; 1 tbsp. red wine vinegar; 1 c. basil, roughly chopped; 1 oz. Parmesan, grated (about 1/4 cup)

Serve this fresh side salad at your next barbecue or cookout.

By Kate MerkerPublished: May 7, 2021

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bbq sides cherry mint grilled ratatouille pasta corn feta blt potato grilled green bean

William Dickey

Yields:

6 - 8 serving(s)

Prep Time:

25 mins

Total Time:

25 mins

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Ingredients

Canola oil, for grill
12 oz. short pasta
2 small zucchini, halved lengthwise
1 small eggplant, sliced lengthwise
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 red onion, cut into rounds
2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1 Tbsp. red wine vinegar
1 cup basil, roughly chopped
1 oz. Parmesan, grated (about 1/4 cup)

Directions

1. Step 1Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with canola oil. Cook pasta according to package directions.
2. Step 2Toss together zucchini, eggplant, bell peppers, onion, and olive oil in a bowl. Season with salt and black pepper. Grill, turning once, until just tender 6 to 8 minutes. Transfer to a cutting board and cut into pieces.
3. Step 3Toss together pasta, vinegar, and grilled vegetables (drizzle with more olive oil if mixture seems dry). Fold in basil and grated Parmesan.