Name: Summer Ratatouille Pasta
Yield: 1
Ingredients: 3 medium zucchini; 3 Japanese-style eggplant; 1 medium onion; 4 tbsp. olive oil; salt; Pepper; 2 ripe, juicy tomatoes; 6 c. cooked pasta like garganelli or penne; 1 c. mint leaves; 1 c. torn basil leaves; 1/4 c. good-quality red wine vinegar; 1/4 c. Extra virgin olive oil

Step 1Cut zucchini and eggplant in half lengthwise. Slice onion into 1/2-inch slices. Season with salt and pepper and coat in olive oil (about 4 tablespoons).

Step 2Grill the vegetables over medium heat until they are just cooked through. Cut eggplant and zucchini into 1-inch pieces. Dice the grilled onions.

Step 3Dice the tomatoes and put them into a mixing bowl with their juices. Add the grilled vegetables and the rest of the ingredients to the mixing bowl and toss together.

Step 4Season with salt and pepper to taste.

Summer Ratatouille Pasta

Ingredients

Directions

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