Spaghetti with Charred Vegetables and Gremolata

AuthorJulia ForesekCategory, , DifficultyBeginner
Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 400 g spaghetti
 2 medium zucchinis, sliced into rounds
 2 red bell peppers, cut into strips
 1 large eggplant, cut into half-moons
 200 g cherry tomatoes, halved
 4 tablespoons olive oil, divided
 Salt and freshly ground black pepper, to taste
 ¼ cup pine nuts, toasted (optional)
For the Gremolata:
 Zest of 1 lemon
 2 cloves garlic, minced
 ¼ cup fresh parsley, finely chopped
 2 tablespoons fresh basil, finely chopped
 1 tablespoons fresh basil, finely chopped
 Salt and pepper, to taste
1

Preheat the Grill: Preheat your grill or grill pan over medium-high heat.

2

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.

3

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.

4

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.

5

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.

6

Serve: Divide the spaghetti and vegetables among plates. Sprinkle with toasted pine nuts (if using) and the remaining gremolata. Serve immediately.

Spaghetti with Charred Vegetables and Gremolata

Ingredients

 400 g spaghetti
 2 medium zucchinis, sliced into rounds
 2 red bell peppers, cut into strips
 1 large eggplant, cut into half-moons
 200 g cherry tomatoes, halved
 4 tablespoons olive oil, divided
 Salt and freshly ground black pepper, to taste
 ¼ cup pine nuts, toasted (optional)
For the Gremolata:
 Zest of 1 lemon
 2 cloves garlic, minced
 ¼ cup fresh parsley, finely chopped
 2 tablespoons fresh basil, finely chopped
 1 tablespoons fresh basil, finely chopped
 Salt and pepper, to taste

Directions

1

Preheat the Grill: Preheat your grill or grill pan over medium-high heat.

2

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.

3

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.

4

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.

5

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.

6

Serve: Divide the spaghetti and vegetables among plates. Sprinkle with toasted pine nuts (if using) and the remaining gremolata. Serve immediately.

Notes

Spaghetti with Charred Vegetables and Gremolata
IngredientsDirections
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