Rigatoni with Grilled Veggies

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  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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1 (1-pound) box rigatoni

1 baby Italian eggplant, sliced in 1/2-inch thick discs

1 zucchini, sliced in 1/2 lengthwise

1 medium onion, sliced

1 red bell pepper, quartered, cored and seeds removed

3 tablespoons olive oil

Salt and freshly ground black pepper

1 tablespoon chopped garlic

1 teaspoon crushed red pepper flakes


  1. Preheat a grill or grill pan over medium-high heat.
  2. Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente about 8 minutes. Drain and set aside.
  3. Lightly brush all sides of each vegetable with the 1 tablespoon of olive oil. Place on the grill or grill pan, season with salt and pepper and grill for 3 minutes per side. Transfer to a cutting board and cut all the vegetables into bite-size pieces.
  4. Add remaining 2 tablespoons olive oil to a large skillet over medium heat. Add garlic and red pepper flakes and saute for 1 minute. Stir in the pasta, add the chopped vegetables and toss.
  5. Transfer to a serving dish and serve immediately.