How long it takes: 40 minutes Equipment you’ll need: large pasta pan, stove, colander, grill pan or grill basket, large mixing bowl, sharp knife, measuring utensils Servings: 6
What Is Ratatouille?
Ratatouille is a cooked vegetable stew originating in Nice, France. While there are many recipes and cooking methods, common ingredients are tomato, eggplant (aubergine), zucchini (courgette), bell pepper, onion, garlic, and herbs. Often, instead of a stew, ratatouille is decoratively layered and baked. My family visited France when I was a teenager, staying at the home of the French student we hosted for several summers. I remember having ratatouille at their grandmother’s home. When my dad, who isn’t a fan of bell peppers, declined a serving, grandma simply fished out all the peppers out of his serving before giving it back to him. Naturally he ate every bit. If you like the idea of grilled salads, be sure to try this grilled vegetable salad (with no pasta). It’s another one of my favorites. We also really love grilled haloumi kebabs with bell peppers, tomatoes, onions, and yummy grilled cheese cubes!
Grilled Ratatouille Pasta salad
You’ll love this salad! Grilling caramelizes the vegetables and gives them a great smoky flavor. It’s a perfect summer salad and I can’t wait for you to try it. There are three basic components to this pasta salad: The vinaigrette can be made ahead and the pasta can cook while you grill the vegetables. Once you’re ready to serve the salad, you can put it together quite quickly. It goes really well with grilled chicken thighs which you can put on the grill at the same time.
Ingredient Notes
Pasta: For this salad, a short pasta is best – something similar in size to the vegetables so you can get both vegetables and pasta in each bite. Try ziti, mini penne, farfalle, or another favorite of yours. Whole wheat or gluten-free is fine, too. Eggplant, Zucchini, Red Onion, Bell Pepper, Tomatoes, Whole Garlic Cloves: You’d find these same vegetables in a traditional ratatouille. Dried Thyme, Salt, and Pepper: These simple seasonings are added to the vegetables, along with a coating of olive oil before grilling. Homemade Vinaigrette Dressing: The simple vinaigrette is made with extra virgin olive oil, white balsamic vinegar, garlic powder, salt and pepper, this dressing is very easy to whisk together. You probably have all the ingredients already in your pantry. Fresh Basil: Stir chopped fresh basil into the salad right before serving to preserve its bright green color.
How to make This Pasta Salad
First of all, get the pasta cooking. Once it’s al dente, drain it in a colander, rinse it with lots of cold water so it doesn’t keep cooking, and drain it well. While the pasta is cooking, cut up the veggies into large chunks and coat them with olive oil and seasoning. Get your grill preheating and put the vegetables, except for the tomatoes, in a perforated grill basket. (If it isn’t grilling weather, you can grill them on the stove in a cast iron grill pan, as pictured below.) It will take about ten minutes of grilling to get the vegetables tender and lightly charred, depending on how hot your grill is and how well done you like them. Remove the veggies from the basket, and add the tomatoes, grilling those for just a couple of minutes. Fish out the garlic cloves and finely chop them, adding them back to the bowl. Whisk up the vinaigrette (you could do this while the vegetables grill, too). Add the vinaigrette to the bowl with the vegetables, along with the pasta. Add the fresh basil, and toss lightly. The salad can be served at room temperature or cold. Try it as a side with grilled chicken or salmon. Fresh bread with olive oil for dipping is perfect. Sip a glass of pinot noir or a chilled rosé, or if you’d rather, this cherry French 75 cocktail!
Recipe Variations
Add protein. Fresh mozzarella cheese, canned cannelini beans, or pepperoni are good choices. Replacing the pasta with cheese-filled tortellini is another tasty option. Change up the vegetables. If you don’t have, or don’t like, one of the vegetables, skip it or substitute something different, like mushrooms, cauliflower, green beans, or yellow summer squash. Roast the vegetables instead of grilling them. Prepare as directed, arrange in a single layer on a rimmed sheet pan, and bake in a preheated oven at 425°F until vegetables are tender and browned, about 20 minutes. Voila! Call your salad a “roasted vegetable pasta salad.” Try a different homemade vinaigrette, such as red wine vinaigrette, Italian dressing, or buy a bottled dressing.
Make-Ahead Ideas
Make the pasta the night before. If you’re having pasta, make extra to use for the salad. Stir up the vinaigrette and store it in the fridge for up to a week. Cut up the veggies a day ahead, put into a plastic bag or covered bowl and refrigerate.
Storage Suggestions
This grilled vegetable pasta salad can be refrigerated and stored for up to five days. It makes a super good lunch!
Leftover Love
Make a casserole. If you have lots of leftover pasta salad, combine it with cooked turkey sausage or ground turkey and this easy microwave cheese sauce. Pour it into a greased casserole dish, top with additional shredded cheese, if desired, and bake at 350°F for 30 minutes or until heated through.
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #25 or Meal Plan #68. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.
