Spaghetti with Grilled Ratatouille

Spaghetti with Grilled Ratatouille
Photo by Scott Phillips

Ingredients

  • 2 baby eggplants (about 12 oz.), trimmed and cut into ½-inch rounds on a slight diagonal
  • 12 oz. dried thin spaghetti
  • 1 small head garlic
  • 1 large red bell pepper (about 8 oz.), stemmed, seeded, and quartered
  • 1 large red onion (about 1 lb.), cut into ½-inch slices
  • 2 tsp. chopped fresh marjoram
  • ¾ cup pitted Kalamata olives
  • + 7 more ingredients
    • ½ cup crumbled feta or goat cheese
    • 1 tsp. herbes de Provence
    • 2 Tbs. chopped fresh basil
    • 1 lb. ripe plum tomatoes, halved
    • ¼ cup extra-virgin olive oil
    • 2 medium zucchini (about 12 oz.), trimmed and cut into ½-inch rounds on a slight diagonal
    • Kosher salt and freshly ground black pepper

Prepare a high gas or charcoal grill fire. Meanwhile, in a large bowl, toss the tomatoes, zucchini, eggplant, red pepper, onion, and garlic with 3 Tbs. of the oil, the herbes de Provence, and a generous sprinkling of salt and pepper. Put the vegetables (tomatoes cut side up) and garlic on the gr...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals »






Snooth Media Network