Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Fregola with Grill-Marinated Red Peppers & Zucchini

Scott Phillips

Servings: six to eight.

Fregola is a tiny toasted pasta from Sardinia. It can be found at Italian specialty stores, or ordered online at GourmetSardinia.com. You can also substitute Israeli couscous or any tiny pasta, but toast it first in a large, dry skillet, over medium-low heat until  it browns a bit, about 10 minutes.

Ingredients

  • 2 red bell peppers, cored and cut into four pieces
  • 1-1/4 lb. zucchini (4 small), trimmed and quartered lengthwise
  • 5 Tbs. Rosemary-Garlic Oil
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. red-wine vinegar
  • 3 Tbs. chopped fresh mint, plus 3 Tbs. torn mint leaves
  • 2 tsp. chopped fresh thyme
  • 3/4 lb. fregola

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 260
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 0
      Sodium (mg): 500
      Carbohydrates (g): 37
      Fiber (g): 3
      Protein (g): 7

Preparation

  • Heat a gas grill to medium or prepare a medium-hot charcoal fire. In a large bowl, toss the peppers and zucchini with 2 Tbs. of the oil, 1 tsp. kosher salt, and 1/2 tsp. black pepper. Arrange the vegetables on the grill and cook, covered if using a gas grill, until they have nice grill marks, about 3 min. for zucchini and 5 min. for peppers. Flip and cook on until the other sides are well browned, too, another 3 to 5 min. Continue cooking and flipping occasionally until the zucchini is crisp-tender and the peppers are completely tender with very charred skins, 8 to 10 min. total for zucchini and 12 to 15 min. total for peppers. Transfer to a large cutting board to cool.
  • Scrape the charred skins off the peppers. Coarsely chop the vegetables and transfer to a large serving bowl. Toss with 2 Tbs. of the oil, the vinegar, chopped mint, and thyme. Season with salt and pepper to taste and let sit for up to 2 hours at room temperature.
  • Up to 1 hour before serving, bring a large pot of well-salted water to a boil. Add the pasta and cook, stirring occasionally, until just tender (about 10 minutes for fregola). Drain the pasta and toss with the vegetables. Drizzle with the remaining 1 Tbs. oil and season to taste with salt and pepper. Sprinkle with the torn mint and set out on the table for serving.

Reviews

Rate or Review

Reviews

  • LaurenB | 07/03/2009

    I really LOVE this dish. The grill-marinated peppers and zucchini are so delicious that it is hard to keep from eating them as they are resting and coming down to room temperature! The rosemary-garlic oil is incredibly flavorful. This dish a little bit time-consuming, but is well worth the effort!

  • TrendyDolFan | 05/27/2008

    This salad was just okay in my book. It was attractive on the plate but lacked any real direction in flavor.

  • Tanya | 12/19/2007

    This is a beautiful salad. I used orzo in place of the fregola and had great results.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

San Luis Obispo, CA (506)

In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks