Vegetables, pasta, and loads of flavor. This dish has it all and is one of our all-time favorites!
2 small zucchini, halved lengthwise
1 red bell pepper, seeds removed and halved
1 small eggplant, sliced lengthwise into 1/2-inch pieces
1/2 pound uncooked fettuccine
3 tablespoon olive oil, divided
3 tablespoons tomato paste
1/2 cup prepared vegetable broth
1 small onion, diced
2 garlic cloves, minced or crushed
1 cup cherry tomatoes
salt and freshly ground black pepper
Cook the pasta as instructed, then drain and return the pasta to the pot. Add two tablespoons of the extra virgin olive oil, tomato paste, and vegetable broth. Stir to combine. Season with salt and pepper to taste.
Meanwhile, lightly oil a grill pan and place it over medium-high heat. Season the vegetables lightly with salt and pepper, then place the zucchini, bell pepper, and eggplant on the grill to cook for approximately 3 to 5 minutes on both sides, or until the vegetables are fork tender. Transfer all of the vegetables to a plate. When they're cool enough to handle, cut them into smaller pieces and set aside.
Heat a tablespoon of olive oil in a large skillet over medium heat. Sauté the onion until translucent, then add the garlic and the tomatoes. Cook for another minute stirring continuously. Toss in the grilled vegetables to reheat.
Add a serving of pasta to a bowl and spoon some of the vegetables over the top. Garnish with fresh basil and enjoy!