2 Japanese
eggplants, ends discarded and sliced in half lengthwise
1 yellow
squash, ends discarded and sliced in half lengthwise
1 leek, white
and pale green parts only, sliced in half lengthwise and
thoroughly washed (leave the bottom root end on to hold it together)
1 handful
cherry tomatoes, stemmed
1 head
broccoli, lower portion of stem removed and discarded, cut into
large 4" spears
1 orange,
yellow, or red bell pepper
8 garlic
cloves, skin removed
1 cup of
extra-virgin olive oil
¼ teaspoon
salt
12 oz. dried
fusili pasta
1 ½ cups
lightly packed basil leaves, coarsely chopped
½ cup pine
nuts, toasted
2 small dried
red chili peppers, finely chopped, or 1 teaspoon dried red
pepper flakes.
1 cup grated
Parmesan cheese
1 teaspoon
coarsely ground black pepper
1. Brush
vegetables lightly with olive oil, and place on grill.
2. Place garlic
cloves on a piece of tin foil, dribble 1 tablespoon of oil over them and
seal the foil, and add to grill.
3. Cover the grill
and cook vegetables for approximately 15 minutes, or until they are nicely
browned on all sides (except for the bell pepper which should be grilled
until entirely blackened). Grill the garlic for 20 minutes. Turn vegetables
every three minutes or so. After a few minutes on the grill, spread the leek
out like a fan to brown all of the layers evenly. The tomatoes and eggplant
cook the fastest; remove them when they are done.
4. Cut the
eggplant, squash, leeks, and broccoli into ½-inch pieces. Mince the garlic.
Place the bell pepper in a paper bag, seal and let sit for 5 minutes. Then
peel off the charred skin by running pepper under cold water. Discard
charred skin. Cut the pepper open and discard seeds and membranes. Slice the
pepper into long, ¼-inch strips.
5. Bring 12 cups
of salted water to a boil and cook the pasta according to package
directions.
6. Warm a large
serving bowl and place the chopped veggies, garlic, tomatoes, bell pepper,
basil, pine nuts, and chilies at the bottom.
7. Drain pasta and
add to bowl.
8. Add the
Parmesan cheese, black pepper, and the remaining olive oil. Toss thoroughly.
Serve immediately.
Le Secret
The more herbs and veggies, the merrier.
Garnish
A sprinkle of Parmesan cheese and a sprig of basil.
The Adventure Club
Throw caution and calorie counting to the winds and add 50% more olive oil
and Parmesan cheese.
Alternatives
Any vegetable may be omitted or substituted.
Prep Time
Thirty minutes
Cooking Time
Forty minutes
Wine
Pinot Noir
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