Skip to main content
Shop Menu

Grilled Ratatouille Pasta Salad 


  • Canola oil, for grill 
  • 12 oz. short pasta 
  • 2 small zucchini, halved lengthwise 
  • 1 small eggplant, sliced lengthwise 
  • 1 red bell pepper, halved and seeded 
  • 1 yellow bell pepper, halved and seeded 
  • 1 red onion, cut into rounds 
  • 2 tbsp. olive oil (15 Olives) 
  • Kosher salt and freshly ground black pepper 
  • 1 tbsp. red wine vinegar 
  • 1 c. basil, roughly chopped (The Villages Grown) 
  • 1 oz. Parmesan, grated (about 1/4 cup) 


  • Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with canola oil.  
  • While grill is heating, cook pasta on stovetop according to package directions. 
  • Toss together zucchini, eggplant, bell peppers, onion, and olive oil in a bowl. Season with salt and black pepper. Grill vegetables, turning once, until just tender 6 to 8 minutes. Transfer to a cutting board and cut into pieces.  
  • Toss together pasta, vinegar, and grilled vegetables (drizzle with more olive oil as needed). Fold in basil and grated Parmesan.