Calories
318 kcal
Protein
6 g
Fat
12 g
Carbohydrates
37 g
Wash the vegetables and peel the asparagus. Cut off the tough parts of the stems and thinly slice the eggplant lengthwise.
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.
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.
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.
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!
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