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Grilled Vegetable Pasta

Veggie.Lover's picture
Ingredients
  Red pepper 1 , seeded and cut into quarters
  Yellow pepper 1 , seeded and cut into quarters
  Green pepper 1 , seeded and cut into quarters
  Baby eggplant 6 , cut lengthwise into quarters
  Olive oil 2 Tablespoon
  Plum tomatoes 8 , halved (Egg / Italian Type)
  Red onion 1 , sliced
  Garlic 2 Clove (10 gm), crushed
  Chopped fresh basil 1 Tablespoon (Purple / Green Colored)
  Freshly ground black pepper To Taste
  Spinach tagliatelle 1 Pound (500 Gram)
Directions

1. Place red, yellow and green pepper quarters, skin side up, under a preheated hot grill and cook for 5-10 minutes until skins are blistered and charred. Place peppers in a plastic food bag and set aside until cool enough to handle. Remove skins from peppers and cut flesh into thick slices.
2. Brush cut surfaces of eggplant lightly with oil and cook under preheated hot grill for 2-3 minutes each side or until golden.
3. Place tomatoes, skin side down, under preheated hot grill and cook for 2 minutes or until soft.
4. Heat remaining oil in a frying pan over a medium heat, add onion and garlic and cook, stirring, for 4 minutes or until onion is soft and golden. Add red pepper, yellow pepper, green pepper, eggplant, tomatoes, basil and black pepper to taste and cook, stirring, for 4 minutes.
5. Cook pasta in boiling water in a large saucepan following packet directions. Drain well and top with vegetable mixture. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Stewed
Dish: 
Lasagna
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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