It is that time of year when the vegetable production from our garden starts to ramp up. This year we pared it down quite a bit. We have tomatoes, peppers, Japanese eggplant, yellow squash, cucumbers, and onions. There are are also some volunteer tomatillo plants from a crop a few years ago and we are interested to see if they produce much.
I am always trying to come up with new ways to eat our garden vegetables. I am especially looking for recipes that my kids will eat! Not only is ratatouille a fun kid’s movie, it is also a wonderful meat free recipe that uses eggplant, squash, tomatoes, and peppers.
I love the flavor that the grill adds to vegetables so I decided to grill them up for this recipe and toss with pasta. It was a huge hit! Each kid determined there was one vegetable in the mix that they didn’t like (though they have liked and eaten them all in the past) but they just picked around the outcast vegetable and enjoyed the rest of the meal.
- 1/2 pound Rotini (or other fun shaped) pasta
- 1 medium squash, cut in thick slices length-wise
- 1 bell pepper, halved, stemmed, and seeded
- 1 small eggplant, cut in thick slices length-wise
- 4 large tomatoes, cut into half
- 4 cloves garlic
- Olive oil, for brushing the vegetables
- Salt and pepper, to taste
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup chopped fresh basil
- Bring a medium pot of water to a boil, cook pasta according to package instructions. Set aside.
- Heat a grill to medium-high heat. Lightly brush vegetables with olive oil and season with salt and pepper. Place the vegetables and garlic cloves on the grill or in a grill basket. Grill until vegetables are browned and tender.Remove from heat and let cool to room temperature. Chop the vegetables.
- On a cutting board, coarsely chop the garlic and then smash it into a paste with the side of your knife.
- Add garlic to the bottom of your serving dish and whisk with olive oil and balsamic vinegar.
- Add grilled vegetables and cooked pasta. Toss and season with salt and pepper. Sprinkle with basil. Serve at room temperature or chilled.