Bookmarks
Login

Pasta Salad with Grilled Vegetables

nonameuser
Recipe from Lily Moore
2007 views
Print
25 min
2023-02-12-mv8ysn-pasta-salad-with-grilled-vegetables-zucchini-egg-2022-06-08-15-08-09-utc-(1)
Rating
0 (0)
Updated 13.02.2023
Get ready to savor the essence of summer with this grilled vegetable pasta recipe! The tender asparagus, juicy tomatoes and eggplant slices are grilled to perfection, creating a caramelized exterior and a tender interior. The addition of garlic and parsley to a simple balsamic vinaigrette elevates the flavors to create a delicious and satisfying meal.

Ingredients
servings

  • Eggplant
    1 pc.
  • Cherry tomatoes
    6 pcs.
  • Asparagus
    4 stalks
  • Pasta
    7,2 oz.
  • Garlic
    1 clove
  • Olive oil
    2,1 fl. oz.
  • Balsamic vinegar
    2,1 fl. oz.
  • Salt
    to taste
  • Parsley
    0,4 oz.

Nutrition facts per 100 g

  • Calories

    318 kcal

  • Protein

    6 g

  • Fat

    12 g

  • Carbohydrates

    37 g

Method

  • Wash the vegetables and peel the asparagus. Cut off the tough parts of the stems and thinly slice the eggplant lengthwise.

    Pasta Salad with Grilled Vegetables
    Pasta Salad with Grilled Vegetables

  • Heat a grill pan and place the whole tomatoes and asparagus on it. Cook for several minutes, turning occasionally. Then, cook the eggplant for a few minutes on each side. Peel the garlic and finely chop it, along with the parsley.

    Pasta Salad with Grilled Vegetables
    Pasta Salad with Grilled Vegetables

  • In a small bowl, mix together chopped garlic, olive oil, balsamic vinegar, and chopped parsley. Season the sauce with salt to taste. Place the grilled vegetables on a plate and pour the sauce over them, letting it soak for a couple of minutes.

    Pasta Salad with Grilled Vegetables

  • Boil the pasta in lightly salted water according to the package instructions. Drain the water and pat the pasta dry with a colander. Add the pasta to the grilled vegetables and mix well.

    Pasta Salad with Grilled Vegetables

Recommendations

  • Use fresh and ripe vegetables for the best flavor. Look for asparagus that is bright green and firm, and choose tomatoes that are plump and fragrant.

  • Cook the vegetables on high heat to get a nice char and caramelization on the exterior while keeping the interior tender.

Bon Appetit!

Recipe reviews (0)

What do you think of this recipe? Share your experience and help others

Rate & Review
0 from 5
0 reviews
1
0
2
0
3
0
4
0
5
0

Similar recipes

669

Are you sure you want to delete the review?

Step by step recipes

1320 recipes

Telegram

Viber
WhatsApp
correct

View all bookmarks