Grilled eggplant and zucchini pasta

Pasta topped with grilled vegetables such as eggplant, tomatoes, and zucchini is a dish that is both savory and suitable for summer dining. In this simple spaghetti meal, you can put those lovely tomatoes that are growing on your kitchen counter to good use. You are going to make this mouthwatering pasta dish every single day this summer. Pasta topped with roasted vegetables such as eggplant, tomatoes, and zucchini is a dish that is both savory and suitable for summer dining. In this simple spaghetti meal, you can put those lovely tomatoes that are growing on your kitchen counter to good use. You're going to have a productive summer from start to finish! When the weather outside is stifling, it's time to break out the easy summer dishes. When the temperature in your kitchen reaches that of an oven, it might be tough to get oneself to switch on the oven. You won't be able to get enough of this really easy pasta dish roasted with tomatoes, zucchini, and eggplant the whole summer! Because it is so easy to prepare, this Antipasto Pasta Salad is a family favorite in our home. This dish, which consists of roasted cherry tomatoes and tuna, is really mouthwatering. It's possible that you don't want pasta (how is that even possible?). It's also possible that you do want spaghetti. Moreover, the whole grain of your choice would go well with these roasted vegetables (we also love it with cooked farrow). When it's packed with filling, an omelet becomes fantastic. If you are craving pasta but are unable to consume gluten, choose the gluten-free spaghetti of your choice. Penne was the pasta that we used for this recipe; however, fusili or farfalle would also work very well. The cuisine of southern Italy has an abundance of recipes that make use of eggplant. You can either fry or bake eggplant, or fill it. Some recipes call for olive oil that has been kept (my Calabrian mother-in-law makes them every year). My mum uses them in smoking, pureeing, and making some incredible dips. Additionally, mom makes the most delicious eggplant Parmigiana there is. This is a recipe that my Sicilian father used to make very often since it is quite simple to put together. He came up with a lot of different recipes that used eggplant, and this one was one of the ones he came up with. As is the case with many Italian cooking methods, he just played about with the flavors until he attained the desired level of excellence. There was a period during which my recipe collection for #projectSicilia was neglected. How should roasted eggplant, tomatoes, and zucchini be used into the preparation of pasta? To begin, you will need to roast the vegetables. This really simple spaghetti dish may be made with whatever kind of tomato you choose. If I am lucky enough to find one, I will choose a tomato that has matured on the vine and has a dark red color. Even cherry tomatoes and small San Marzano tomatoes taste excellent, and if you're lucky, pomodori di pachino IGP (from Sicily). As long as they are perfectly ripe and sugary, the spaghetti will have a wonderful flavor. It is best to chop all of the vegetables to the same size so that the cooking will be uniform. When the eggplant is done to my liking, it should have a little crunch. They may be roasted to whatever degree of doneness that is desired. The tomatoes that are made by gently roasting them on their own for a few hours at a low temperature, such as 200 degrees Fahrenheit, yield the most sugar and juice than any other kind. If you do want to simply roast the tomatoes gently on their own, they are fantastic ingredients to have on hand for meal planning purposes since they can be added to so many different kinds of dishes. These tomatoes are delicious in salads, soups, and other dishes as well as meals in general. Make use of the extra virgin olive oil of the greatest grade that you can get. This meal, as well as the flavor of a number of other items, is significantly improved as a result of using it. It's wonderful to use basil that's fresh from the garden. In most cases, it may be seen growing as one of the principal herbs in this location. Because of the high temperatures and high humidity that we see here, they are able to thrive throughout the whole summer. Dried basil is not something I would advocate using since it does not have the same taste as fresh basil. To finish off the dinner, you might add some freshly grated pecorino Romano cheese that has an earthy flavor. Another recommendation is to make it vegan, like we did, and add a few fresh cracked of pepper to it. We found that it was quite tasty. Ingredients

• 1/4 cup plus 2 Tbs. extra-virgin olive oil; more for drizzling
• 1 ¾ pounds eggplant cut into 1-inch cubes (I used Japanese)
• 5 Roma (plutomatoes or more to taste, cut into 1 1/2-inch cubes
• 2 zucchini cut into 1 1/2-inch cubes
• 1 Tablespoon fresh rosemary chopped (not the stems)
• 1 pinch salt and freshly ground pepper to taste
• 1/2 cup sun-dried tomatoes chopped
• 3/4 lb. dried penne rigate
• 1 cup roughly chopped fresh basil

Instructions

1. Set the oven's temperature to 425 degrees. The cubes of eggplant, zucchini, and tomatoes should be placed on a baking sheet with a rim that is coated with aluminum foil. Add salt to taste, 1/4 cup extra virgin olive oil, and fresh rosemary to the veggies. The eggplant should be very tender and thoroughly caramelized after roasting for another 30-35 minutes.
2. In the meanwhile, heat up a large pot of salted water to a boil. Cook pasta until al dente following the directions on the box. Keep about 1/2 cup of the pasta's boiling water before draining it. A large mixing basin should be used to hold the spaghetti.
3. Once the spaghetti is well coated, toss it with the diced sun-dried tomatoes and a little noodle water.
4. Include the roasted veggies with your dinner. Use salt and pepper to taste to season. strewn with basil leaves that have been finely chopped. If more olive oil is required, add a little more.
5. Notes There are no animal products at all in this spaghetti meal. To make it vegetarian, grate some Parmigiano Reggiano or your preferred pecorino cheese on top. Instead of whole grain spaghetti, use gluten-free pasta.