Tuesday, June 12, 2012

MY MISTER COOKS : GRILLED RATATOUILLE PASTA

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If I haven't mentioned it already Martha Stewart Living's, Everyday Food magazine is probably one of our more favorite reads. We get recipes for weekly dinners and there's only been a few things here and there that we've been iffy about (more or less feeling they were too bland and needing more flavor), but most time the food is beyond amazing. Another wonderful meal (and photos) thanks to the mister. Did I mention it's Vegetarian friendly too! Yum, Yum!!! Thanks again Martha, Enjoy!
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GRILLED RATATOUILLE PASTA
Approx. Time 40 Minutes // Serves 4

Ingredients
Salt & Pepper
1/2  pound curly pasta, such as cavatappi
1/4 cup olive oil, divided plus more for grilling
1 medium zucchini, cut lengthwise into thick slices
1 bell pepper, halved, stemmed, and seeded
1 small red onion, halved
1 small eggplant, cut lengthwise into slices
4 large tomoatoes, cut crosswise into thick slices
3 to 4 Tbsp Balsamic Vinegar (preferably white)
1/4 cup fresh chopped parsley

Directions
1.) In medium pot cook pasta according to package instructions. Reserve 1 cup of pasta water, then drain and return to pot. 2.) Heat your grill on medium-high, clean and lightly oil grill. Lightly brush vegetables with 2 Tbsp of oil, season with salt and pepper, and grill turning occasionally until browned and tender. Transfer veggies to cutting board and light slightly cool. 3.) Roughly chop veggies then add to pasta along with 2 Tbsp of oil and vinegar to taste. If necessary, add pasta water to create light sauce that coats pasta. Season with salt and pepper and sprinkle with parsley, and serve.
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RECIPE SOURCE
Grilled Ratatouille Pasta - Martha Stewart Food Issue 93 // June 2012 // Page 14
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