Pasta alla Griglia

Pasta alla Griglia is a vibrant vegan Italian BBQ dish featuring grilled vegetables tossed with al dente pasta and a drizzle of balsamic reduction. This dish is not only flavorful but also showcases the essence of summer with its colorful ingredients.

Ingredients

• Pasta (spaghetti or penne) - 200 grams
• Zucchini - 1 medium, sliced
• Bell pepper (red or yellow) - 1 medium, sliced
• Eggplant - 1 small, cubed
• Cherry tomatoes - 150 grams, halved
• Olive oil - 2 tablespoons
• Balsamic vinegar - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh basil - 10 leaves, torn
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the grill or grill pan over medium heat.
2. In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a bowl, toss the zucchini, bell pepper, eggplant, and cherry tomatoes with olive oil, minced garlic, salt, and pepper.
4. Place the seasoned vegetables on the grill and cook for about 5-7 minutes, turning occasionally until they are tender and have grill marks.
5. In a small saucepan, heat the balsamic vinegar over low heat until it thickens slightly, about 3-4 minutes. Remove from heat.
6. In a large mixing bowl, combine the cooked pasta with the grilled vegetables and torn basil leaves. Drizzle with the balsamic reduction and toss gently to combine.
7. Serve immediately, garnished with additional fresh basil if desired.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and antioxidants from the variety of vegetables.

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