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