Roasted Vegetable Pasta

Picnic-lovers: You’ve gotta try this one. Depending on your choice of vegetables, it’s a combination barbecue and summer afternoon in Northern Italy. And it’s vegan!

Serves: 12Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 12


  • 1 medium zucchini, sliced
  • 1 medium yellow bell pepper, seeded and sliced
  • 1 medium red bell pepper, seeded and sliced
  • 1 large red onion, peeled and sliced
  • 1 small eggplant, sliced
  • 3 Tbsp. top-quality extra-virgin olive oil
  • 1⁄8 tsp. crushed red pepper
  • 3 tsp. salt, divided
  • 1 1⁄4 tsp. ground black pepper, divided
  • 1 box (1 lb.) fusilli, penne, or other small pasta shape, cooked according to package directions
  • 2 tsp. balsamic vinegar
  • 1⁄8 tsp. sugar
  • 1⁄2 cup roughly chopped Italian parsley


  • Heat grill (or a stovetop grill pan) to medium-hot. In a large mixing bowl, toss zucchini, peppers, onion, and eggplant with 1 tablespoon olive oil, crushed red pepper, 1 teaspoon salt, and 1⁄2 teaspoon of pepper.
  • Cook vegetables on the grill, without turning, until they are slightly more than halfway done. Eggplant will take longest. Turn the vegetables to finish, then remove to a platter to cool. When the vegetables are cool, cut into 1-inch pieces.
  • Place grilled vegetables in a bowl, and add the cooked pasta, olive oil, vinegar, and sugar. Toss to coat. Marinate 30 minutes. Season with remaining salt and pepper. Serve immediately, or refrigerate for up to 1 day.