Enjoy the vibrant summer flavors with our Spaghetti with Charred Vegetables and Gremolata. This dish celebrates fresh garden produce, featuring a colorful array of charred vegetables that bring a smoky depth to the tender spaghetti. The zesty gremolata, a traditional Italian herb condiment made with lemon zest, garlic, and parsley, adds a brig, aromatic finish that elevates this meal to new heights. Perfect for those who appreciate the beauty of simple, fresh ingredients in harmony, our recipe is easy to follow and immensely satisfying. Dive into this delightful pasta dish and bring the taste of Italian summer to your table any day of the year.
AuthorJulia ForesekCategoryItalian, Pasta & Noodles, VegetarianDifficultyBeginnerPreheat the Grill: Preheat your grill or grill pan over medium-high heat.
Prepare the Vegetables: Toss the zucchini, bell peppers, eggplant, and cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper. Grill the vegetables in batches until they are charred and tender, about 3-4 minutes per side for the zucchini, eggplant, and bell peppers, and 1-2 minutes for the tomatoes.
Cook the Spaghetti: While the vegetables are grilling, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and return to the pot.
Make the Gremolata: In a small bowl, combine the lemon zest, minced garlic, chopped parsley, basil, 1 tablespoon of olive oil, and season with salt and pepper.
Combine: Add the charred vegetables and half of the gremolata to the pot with the spaghetti. Toss well to combine, adding the remaining 2 tablespoons of olive oil to coat the pasta evenly.
Serve: Divide the spaghetti and vegetables among plates. Sprinkle with toasted pine nuts (if using) and the remaining gremolata. Serve immediately.
Ingredients
Directions
Preheat the Grill: Preheat your grill or grill pan over medium-high heat.
Prepare the Vegetables: Toss the zucchini, bell peppers, eggplant, and cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper. Grill the vegetables in batches until they are charred and tender, about 3-4 minutes per side for the zucchini, eggplant, and bell peppers, and 1-2 minutes for the tomatoes.
Cook the Spaghetti: While the vegetables are grilling, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and return to the pot.
Make the Gremolata: In a small bowl, combine the lemon zest, minced garlic, chopped parsley, basil, 1 tablespoon of olive oil, and season with salt and pepper.
Combine: Add the charred vegetables and half of the gremolata to the pot with the spaghetti. Toss well to combine, adding the remaining 2 tablespoons of olive oil to coat the pasta evenly.
Serve: Divide the spaghetti and vegetables among plates. Sprinkle with toasted pine nuts (if using) and the remaining gremolata. Serve immediately.
Perfect Wine Pairing
To complement this dish’s smoky vegetables and zesty gremolata, a Chilled Rosé is an excellent choice. Opt for a Rosé with crisp acidity and notes of red berries, citrus, and a hint of floral or herbal undertones. This wine will refresh the palate and beautifully balance the charred sweetness of the vegetables and the lemony, garlicky kick of the gremolata. A Provence Rosé, known for its elegance and balance, would be an ideal match, enhancing the flavors of the dish without overwhelming them.
