Recipe information
Ingredients for - Summer Ratatouille Pasta
1. 3 medium zucchini -
2. 3 Japanese-style eggplant -
7. 2 ripe, juicy tomatoes -
8. 6 c. cooked pasta like garganelli or penne -
9. 1 c. mint leaves -
10. 1 c. torn basil leaves -
11. 1/4 c. good-quality red wine vinegar -
12. 1/4 c. Extra virgin olive oil -
How to cook deliciously - Summer Ratatouille Pasta
1. Stage
Cut 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).
2. Stage
Grill the vegetables over medium heat until they are just cooked through. Cut eggplant and zucchini into 1-inch pieces. Dice the grilled onions.
3. Stage
Dice 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.
4. Stage
Season with salt and pepper to taste.
