Grilled Vegetable Farfalle
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Serves: 2
Ingredients
For the grilled vegetables
  • 2 tablespoons extra virgin olive oil
  • 1 large eggplant
  • 1 medium-sized zucchini
  • 2 medium-sized red bell peppers, deseeded
  • 2 medium-sized red onions
  • Salt and pepper
For the pasta
  • 250g farfalle (more commonly called bowtie pasta)
  • 1 tablespoon salt
For the sauce
  • ⅓ cup extra virgin olive oil
  • 6 medium cloves garlic
  • 2 tablespoons tomato paste
  • 1 teaspoon salt, or to taste
  • 1 tablespoon dried oregano, or to taste
Instructions
Prepare the vegetables:
  1. Slice the eggplant, zucchini and bell peppers into ½-inch thick strips.
  2. Quarter the onions and separate the scales from each other.
  3. Season all vegetables with a pinch of salt and pepper on each side.
  4. Drizzle two tablespoons of olive oil on a grill pan.
  5. Grill the eggplant and zucchini over medium heat for five minutes on each side until tender and nicely charred.
  6. Grill the onions on the same pan for three to four minutes until translucent.
  7. Increase the heat to medium high. Char the bell peppers for five minutes on each side.
  8. Once all vegetables are cool enough to handle, cut them into bite-size squares. Set aside.
Prepare the pasta:
  1. Boil a generous amount of water for your pasta.
  2. Once the water comes to a boil, add a tablespoon of salt.
  3. Add in the farfalle and cook according to package instructions.
  4. Drain once done.
Prepare the sauce:
  1. Chop the garlic cloves very finely. This will yield around 2 tablespoons of minced garlic.
  2. Add the remaining olive oil in a pan.
  3. Toast the garlic for three minutes under low heat.
  4. Mix in the tomato paste and stir until well-combined with the garlic and oil.
  5. Add the grilled vegetables and sauté for two minutes, until each piece is coated with the garlic, oil and tomato mixture.
  6. Toss in the drained pasta.
  7. Sprinkle with salt and dried oregano and mix well.
  8. Done! Best enjoyed when warm.
Notes
Make sure to salt your boiling water before putting in the pasta, as this is your only opportunity to season the pasta itself.

Crush the dried oregano on your palm before adding it in. Doing so releases the oils of your dried oregano, which translates to a more flavorful dish. This works with any dried herb.
Recipe by The Gourmand's Table at https://thegourmandstable.com/grilled-vegetable-farfalle/