- 2 green peppers
- 2 red peppers
- 4 small summer squashes
- 4 small Asian eggplants (or small white-skinned eggplants)
- About 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper to taste
- 6 plum tomatoes
- 2 red onions
- 1 clove garlic minced (green part removed)
- 1 tablespoon fresh thyme leaves
- 1 pound fusilli or penne
- Fresh green or purple basil leaves to garnish
- Freshly grated Parmesan cheese
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
698 calories; 13 grams fat; 2 grams saturated fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 127 grams carbohydrates; 20 grams dietary fiber; 28 grams sugars; 22 grams protein; 0 milligrams cholesterol; 28 milligrams sodium
4 to 6 servings
- Light a charcoal fire. Grill the peppers whole until the skin is charred on all sides. Remove and place in a paper bag. Close the bag and let the peppers cool. Cut the peppers in half and remove the seeds. Peel the skin and slice the peppers into thin strips.
- Meanwhile, slice the summer squash and eggplant in thin strips, lengthwise. Brush with olive oil, season with salt and pepper and grill on both sides until lightly browned. Cut plum tomatoes in half and grill skin side down until lightly browned and barely soft. Slice onions in rings, brush with oil and grill until browned.
- Bring six quarts salted water to a boil. Heat a tablespoon of olive oil in a skillet. Add the tomatoes, garlic and thyme and cook for a few minutes until they start to form a sauce. When the vegetables are cool enough to handle, cut them in thin strips. Add them to the sauce and simmer for about five minutes. Meanwhile, cook the pasta until al dente. Drain and toss with the vegetables. Season and garnish with the basil leaves, snipped into strips with a pair of scissors. Serve the cheese separately.
- This is based on a recipe by Alice Waters.