Grilled Ratatouille Pasta

Grilled Ratatouille Pasta


¼ cup Dierbergs extra virgin olive oil
2 teaspoons grated lemon peel
1 clove garlic, minced
Salt and freshly ground black pepper
2 medium zucchini, halved lengthwise
1 small eggplant, sliced ½ inch thick
1 red or yellow bell pepper, quartered and seeded
1 small lemon, halved
12 ounces bowtie pasta, cooked according to package directions
¾ cup chopped tomato
½ cup shaved parmesan cheese
¼ cup chopped fresh bail or parsley
1 tablespoon chopped fresh oregano, rosemary or thyme


In small bowl, combine olive oil, lemon peel, garlic, salt and pepper. Brush zucchini, eggplant and bell pepper with oil mixture. Place vegetables on oiled grid over medium-high heat; grill until crisp-tender and lightly charred, about 3 to 5 minutes per side. Brush cut-side of lemons with oil mixture. Place lemons cut-side down on oiled grid over medium-high heat; grill until lightly charred and grill marks appear, about 2 to 3 minutes. Cut grilled vegetables into bite-size pieces.

In large bowl, combine grilled vegetables, pasta, tomato, cheese and herbs. Squeeze lemon halves over pasta and drizzle any remaining oil mixture over top; toss until well mixed. Serve warm or chilled.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 273
Cholesterol: 4 mg
Fat: 9 g
Sodium: 93 mg
Carbohydrates: 39 g
Protein: 9 g
Fiber: 5 g