
Yields:
1
Ratatouille gets a makeover! Chef Donald Links turns grilled veggies and fresh tomatoes into a light, summery pasta sauce.
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Ingredients
- 3 medium zucchini
- 3 Japanese-style eggplant
- 1 medium onion
- 4 Tbsp. olive oil
- salt
- Pepper
- 2 ripe, juicy tomatoes
- 6 cups cooked pasta like garganelli or penne
- 1 cup mint leaves
- 1 cup torn basil leaves
- 1/4 cup good-quality red wine vinegar
- 1/4 cup Extra virgin olive oil
Directions
- 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.
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