Sometimes the simplest meals are the best! In this grilled vegetable pasta, eggplants, bell peppers, and baby zucchini are tossed in a simple blend of spices, then grilled to bring out their best qualities. Toss with pappardelle or fettuccini and finish with a squeeze of fresh lemon juice for a delicious and easy weeknight dinner!
8oz.Baby zucchinis or squashfull sized ones are ok too if the baby ones are out of season or unavailable
1/4tspRed pepper flakes
For the pasta
8oz.Pappardelle or fettuccini pasta
Zest and juice of 1 large lemon or 2 small lemons
1/4cupolive oilor less, to taste
Kosher salt and black pepperto taste
Cut eggplant and bell peppers into bite-sized strips, about 1/2 inch by 1.5 inches. Slice baby zucchinis in half lengthwise if they’re on the larger side or leave whole if they’re small.If not using grill mats or a grill basket, cut eggplant into half-inch slices and quarter bell peppers, removing core and seeds.
Toss veggies in olive oil, kosher salt, garlic powder, coriander, red pepper flakes, and black pepper.
Preheat grill on high for 10-15 minutes. Turn burners down to medium, cover grill with grill mats and dump veggies on top. If not using grill mats or a grill basket, arrange veggies directly on grill grates.
Grill vegetables undisturbed for about 5 minutes, or until there is some charring on the bottom, before flipping with a large grill spatula. Cook an additional 5 minutes and remove to large bowl.
Meanwhile, cook pasta according to package directions.
Add the pasta, lemon zest and lemon juice to the bowl.
Toss and add olive oil (up to about 1/4 cup), kosher salt, and pepper to taste. Serve immediately.