Grilled Ratatouille Pasta - 2 Guiding Stars
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Grilling the vegetables in a ratatouille deepens the flavor. Served with pasta, it makes a beautiful summer meal.


  • 3 Tbsp. red wine vinegar
  • 3 Tbsp. extra-virgin olive oil
  • 2 garlic cloves, crushed with press
  • 1 medium red onion, cut crosswise into ½" slices
  • 2 medium zucchini, cut diagonally into ½" slices
  • 1 large eggplant, cut diagonally into ½" slices
  • 2 large orange or yellow peppers, quartered
  • 1 lb. (about 4) ripe plum tomatoes, cut lengthwise in half
  • 1 lb. gemelli or elbow pasta
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. chopped fresh flat-leaf parsley leaves
  • ¾ tsp. salt
  • ¼ tsp. pepper


  1. Prepare outdoor grill for direct grilling on medium-high. Heat covered 6-quart pot of water to boiling on high.
  2. In small bowl, whisk vinegar, oil, and garlic. Brush half of vinegar mixture on one side of onion, zucchini, eggplant, peppers, and tomatoes.
  3. Grill tomatoes (6 minutes), zucchini and eggplant (10 minutes), and peppers and onion (12 minutes), or until all vegetables are tender and charred, turning over once. Transfer vegetables to cutting board. Cool slightly, then cut into 1/2 inch pieces.
  4. Meanwhile, cook pasta in boiling water as label directs. Drain; return to pot.
  5. Stir mustard into remaining vinegar mixture and toss with pasta, parsley, vegetables, salt, and black pepper.
Nutritional analysis per serving: Calories 410; Total Fat 8.5g (12% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 370mg (16% DV); Total Carbohydrate 72g (26% DV); Dietary Fiber 7g (25% DV); Total Sugars 10g; Includes 0g Added Sugars (0% DV); Protein 13g; Vitamin D 0% DV; Calcium 4% DV; Iron 20% DV; Potassium 20% DV; Vitamin C 110% DV; Folate 90% DV; Selenium 90% DV.
Recipe by Guiding Stars at
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