Food & Cooking Recipes Healthy Recipes Vegan Recipes Grilled Ratatouille Pasta 3.3 (32) 7 Reviews The hearty veggies and big smoky flavor in this meatless pasta dish are so satisfying, you won't miss a thing. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 40 mins Total Time: 40 mins Servings: 4 Here's a new summer staple: a quick, healthy take on a French classic. Try it and enjoy the bounty. Ingredients Salt and pepper ½ pound curly pasta, such as cavatappi ¼ cup olive oil, divided, plus more for grilling 1 medium zucchini, cut lengthwise into thick slices 1 bell pepper, halved, stemmed, and seeded 1 small red onion, halved 1 small eggplant, cut lengthwise into thick slices 4 large tomatoes, cut crosswise into thick slices 3 to 4 tablespoons balsamic vinegar (preferably white) ¼ cup roughly chopped fresh parsley Directions In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain and return to pot. Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Working in batches if necessary, lightly brush vegetables with 2 tablespoons oil, season with salt and pepper, and grill, turning occasionally, until browned and tender. Transfer vegetables to a cutting board and let cool slightly. Roughly chop vegetables, then add to pasta, along with 2 tablespoons oil and vinegar to taste. If necessary, add pasta water to create a light sauce that coats pasta. Season with salt and pepper, sprinkle with parsley, and serve. JOHNNY MILER Originally appeared: Everyday Food, June 2012 Rate It PRINT