Ingredients
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1 red bell pepper
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1 yellow bell pepper
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1 cut into small florets eggplant (about 1 lb)
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1 medium zucchini
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5 tbsp olive oil, divided
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3 1/2 cups water
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2 pints grape tomatoes, halved
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5 cloves garlic, minced
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1 (16 oz) box rotini pasta
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2 tbsp unsalted butter
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1/4 cup grated Parmesan cheese, plus more to serve
Steps
1
Preheat grill to medium-high. Lightly grease grates or pan with some oil. Cut bell peppers in half lengthwise and discard stems and seeds. Cut eggplant and zucchini at an angle into ½”-thick slices. Transfer vegetables to a baking sheet. Drizzle with 2 tablespoons oil and season with salt and pepper.
2
Place peppers on heated grill, skin-side up. Cook 4 to 5 minutes per side. Grill eggplant and zucchini 3 to 4 minutes per side. Transfer peppers to cutting board and slice. Set vegetables aside.
3
Meanwhile, boil water in a kettle. Place a Dutch oven on the grill and add remaining 3 tablespoons oil. Add halved tomatoes and garlic. Season with salt and pepper. Cook until tomatoes start to burst, 4 to 5 minutes.
4
Pour pre-boiled water into pot and bring to a simmer. Stir in rotini and close lid of the grill. Cook pasta according to package directions, until fully cooked and water has absorbed, about 8 minutes.
5
Remove pot from heat and stir in butter, Parmesan and reserved grilled vegetables. Top with more Parmesan to serve.
