Spaghetti with grilled ratatouille
satisfying spaghetti dish with grilled vegetables
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Main DishNumber of serving: 2Preparation time:
15 Minute(s)Cook time:
1(225g) japanese eggplant
3/4 green pepper
3/4 orange pepper
3/4 yellow pepper
1 plum tomato
1/2 (medium) purple onion
1/2 head of garlic
1 cup good quality pasta sauce
1/3 cup fresh basil, chopped
8 oz (226 g) gluten free spaghetti
cheese that does not melt on heating (optional)
4 tbsp olive oil
1 fresh bay leaf (optional)
2 tsp fresh thyme,chopped
1.5 tsp fresh rosemary, chopped
1.5 tsp fresh oregano, chopped
salt and freshly ground black pepper
1. Wash and cut the vegetables in 1/4 " -1/2" rounds. In a large bowl toss the vegetables including garlic in 3 tbsp olive oil with chopped fresh herbs ( thyme, oregano, rosemary and bay leaf), salt and black pepper.
Bring sufficient amount of salted water to a boil for gluten free spaghetti. Cook 1 minute less as instructed on box. Reserve 1/4 cup of water, drain the pasta and return it to the pot.
Light up your camping grill. Working in two or three batches, place the vegetables on the grill in single layer. Grill the vegetables until they are tender, with grill marks. Also grill the cheese if using.
Slip the garlic cloves out of their skin and add it to pasta sauce. Give a quick whiz so that garlic pulp mixes with pasta sauce. Coarsely chop the vegetables when they are cool enough to handle.
Toss pasta sauce, 1/4 cup reserved water, fresh chopped basil and one tbsp olive oil with pasta. Cook on low heat until bubbly for 1 minute.
Stir in the vegetables and cook for another minute so that pasta and vegetables absorb some of the sauce.
Divide the pasta among 2 serving plates, Top it with pieces of grilled cheese (if using) and serve.