Last Updated on 2025-10-13 by Team Ideas24 Contents Slice up grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta dinner with all sorts of nice chargrilled flavors. 1. Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8–12 minutes. Return to baking sheet and let cool. 2. Cook pasta according to package directions. 3. Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil. Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.Grilled Ratatouille Pasta Salad

Ingredients
Instructions
Notes
Nutrition Information
Yield
4
Serving Size
1
Amount Per ServingCalories 865Total Fat 55gCarbohydrates 26gFiber 8gProtein 26g



