Grilled Vegetable Pasta Sauce
I got the basic idea from an Alice Waters recipe, with some changes. It's one of my daughter's favorites. When she came home from college to visit in the winter, I was known to be found outside grilling the vegetables for this sauce (given that I lived in Montana, where winters are really, really cold, that's saying something). But of course, this is best when you can gather vegetables right from the garden, or the farmer's market. And my daughter is even more fond of it many years later, since we moved to Florida, have a much longer growing season, and year-round farmer's market. This can be either vegetarian or vegan, depending on the cheese option.
I got the basic idea from an Alice Waters recipe, with some changes. It's one of my daughter's favorites. When she came home from college to visit in the winter, I was known to be found outside grilling the vegetables for this sauce (given that I lived in Montana, where winters are really, really cold, that's saying something). But of course, this is best when you can gather vegetables right from the garden, or the farmer's market. And my daughter is even more fond of it many years later, since we moved to Florida, have a much longer growing season, and year-round farmer's market. This can be either vegetarian or vegan, depending on the cheese option.
- salt and pepper to taste
- olive oil
- crushed red pepper to taste
- 1/4 cup chopped fresh flat-leaf parsley
- 2 garlic cloves peeled and minced
- 6 large basil leaves torn
- 1 large eggplant sliced
- 4 large tomatoes halved
- 2 red bell peppers halved, stemmed, and seeded
- 2 sweet onions halved
- 2 cups chopped fresh tomatoes (any type you like)
- pasta any type you like
- parmigiano reggiano to pass, for grating, or a vegan equivalent
- Carbohydrate 21.1864333333333 g
- Cholesterol 0 mg
- Fat 0.698291666591667 g
- Fiber 6.49883341213067 g
- Protein 3.41916666666667 g
- Saturated Fat 0.0866041666563107 g
- Serving Size 1 1 Serving (367g)
- Sodium 32.1776996527763 mg
- Sugar 14.6875999212027 g
- Trans Fat 0.305791041664636 g
- Calories 94 calories
Step-by-step
- Brush the tomatoes, eggplant slices, peppers, and onion halves lightly with oil.
- Grill until cooked and nicely browned (the timing will vary, depending on vegetables, thickness of cut, how hot the fire is).
- I like to grill one type of vegetable at a time—it's easier.
- When grilled, let cool.
- Chop coarsely.
- Sauté the garlic cloves in 2 tablespoons olive oil for a few minutes (do not let brown).
- Add fresh tomatoes, grilled vegetables, herbs, and salt and pepper to taste.
- Simmer till consistency is right—thick enough to coat pasta nicely—30 to 45 minutes or so.
- If you don't like a chunky sauce, puree with an immersion blender.
- Serve sauce with pasta, and cheese, if you like.
My Favorite Grilled Vegetable Pasta Sauce: A Taste of Summer, All Year Round
As a busy mom, I’m always looking for quick, healthy, and delicious meals that the whole family will enjoy. This Grilled Vegetable Pasta Sauce is one of those rare finds – a recipe that’s simple to make, bursting with fresh flavors, and adaptable to any season.
The inspiration came from a classic Alice Waters recipe, but I've tweaked it over the years to reflect my own tastes and the ever-changing availability of fresh produce. Initially, I lived in Montana, where winter truly meant winter. Grilling vegetables in the frigid air to make this sauce for my daughter when she came home from college became a memorable, slightly crazy tradition! Now, living in Florida, the abundance of year-round fresh ingredients makes creating this sauce a joy. I often find myself at the farmer’s market, selecting the perfect tomatoes, peppers, and eggplant for the most vibrant flavors.
This recipe is incredibly versatile. It’s perfect for a quick weeknight dinner or a more elaborate meal for guests. The beauty lies in its simplicity. The grilling process imparts a smoky depth to the vegetables that you simply can't replicate otherwise. The sweetness of the roasted peppers and onions balances beautifully with the rich earthiness of the eggplant and the bright acidity of the fresh tomatoes.
What makes this sauce so special? It's the combination of simple, high-quality ingredients, expertly grilled and then simmered to perfection. The fresh herbs – basil and parsley – add a bright, herbaceous touch that elevates the entire dish. I usually use a blend of tomatoes: some fresh, vine-ripened tomatoes for sweetness, and some canned crushed tomatoes for a richer body. Feel free to experiment with different types of tomatoes to find your perfect balance.
A word about the pasta: This sauce is delicious with any kind of pasta – from delicate angel hair to hearty penne. I personally love it with a good quality whole wheat pasta for an extra nutritional boost. And the cheese? Oh, the cheese! Whether you opt for a classic Parmesan Reggiano or a delicious vegan alternative, the cheese adds a creamy richness that complements the slightly smoky sauce perfectly.
This isn't just a pasta sauce; it's a celebration of fresh, seasonal ingredients transformed into something truly special. It’s a recipe that has brought my family together, from those chilly Montana winters to our sunny Florida days. It’s a testament to the power of simple, well-cooked food to create lasting memories and bring joy to the table. This recipe is more than just a meal; it's a connection to the land, a celebration of family, and a testament to the enduring power of good food.
Whether you're a seasoned cook or a culinary novice, I encourage you to try this recipe. You’ll be amazed at how easy it is to create a restaurant-quality meal from scratch. So, fire up your grill (or use your oven), gather your favorite vegetables, and get ready to enjoy a taste of summer, all year round!
