Spaghetti with Grilled Ratatouille

Spaghetti with Grilled Ratatouille
Photo by Scott Phillips

Ingredients

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

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

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