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Prep time
20 minutes
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Cook time
1 hour 30 minutes
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Serves
6 to 8
Author Notes
I got the basic idea from an Alice Waters recipe, with some changes. My daughter loves this. It's one of her 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. —louisez
Watch This Recipe
Grilled Vegetable Pasta Sauce
Ingredients
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4
large tomatoes, halved
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1
large eggplant, sliced
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2
red bell peppers, halved, stemmed, and seeded
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2
sweet onions, halved
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Olive oil
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2
garlic cloves, peeled and minced
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2 cups
chopped fresh tomatoes (any type you like)
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6
large basil leaves, torn
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1/4 cup
chopped fresh flat-leaf parsley
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Pasta, any type you like
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Parmigiano Reggiano, to pass, for grating, or a vegan equivalent
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Salt and pepper, to taste
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Crushed red pepper, to taste
Directions
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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.
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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.
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Serve sauce with pasta, and cheese, if you like.
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