This was delicious. Easy to prep ahead if you're having company. I used a mild goat cheese and it was perfect with it. I did find I had to heavily season the tomato sauce even with the salty Kalamata olives mixed in there. I served it with grilled Italian sausage, a very nice summer meal.
I also tossed the tomatoes with the garlic clove with the olive oil and some of the H d P, salt and pepper first because my grill isn't very big. In another bowl I tossed the other veggies. Later, when making the sauce and it calls for additional olive oil, I used the tomato oil which was seasoned.
This was really good. My kids called it a "keeper". I used 6 roma tomatoes, 1 large eggplant halved lengthwise then sliced and only 1/2 cup total olives as they are so strong. I reserved the pasta water but didn't use it as there was plenty of tomato sauce. We used feta cheese but will probably use goat cheese next time as the feta was a little strong in combination with the olives.
Wonderfully delicious dish...curious though--where do the calories and fat come from? It's so healthy and very little fat content added. Just seems excessively high.
Great light, flavourful and healthy recipe. I love olives but agree that 3/4 of a cup of Kalamatas is on the excessive side. I reduce the amount and substitute black olives which have a milder and earthy flavour. I'm also allergic to eggplant, so I add mushrooms and substitute more peppers and onions. Great leftovers!
Terrific recipe! I cut the recommended garlic portion in half and it was perfect. Very healthy and vibrant; and it makes great leftovers. Highly recommended!
Although we are not vegetarians, this was an outstanding non-meat dish. My husband abhors olives, so I just cut the amount in half and ground them with the tomatoes in the food processor and he loved it. The grilled flavor of the vegetables was outstanding and I will be using this as an entree in my outdoor grilling cooking class.
I'm not an olive lover at all so I adjusted the recipe leaving out the olives. They were also out of plum tomatoes at the store so I used vine ripe tomatoes. I added a little red pepper and Italian seasonings to the sauce and it was fantastic!
Sorry folks, this one just didn't cut it for us. The kalmata olives WAAAAY overpowered this dish, giving it a "muddy" flavor. They just took over the flavors of the other veggies and tomatoes. IF I was ever to make this again, I would totally leave the kalmatas out.
Best ratatouille recipe as the grille really ads flavor. Less pasta and I think the next time I will use a flat pasta and not spaghetti. I had a really hard time getting the pasta and the veggies in one bite.
Very tasty when prepared as written.
Loved it. Great grill recipe - changed one thing added a nice fresh handful of parsley to the tomato and garlic mixture and pureed along with it for extra flavor. Also used a combination of fresh thyme, rosemary and oregano for the grilled veggie part.
Loved this! Be sure to add the pasta water and reheat, as stated in the recipe, it makes the pasta GLOW!!!
Enjoyed this pasta very much. Followed the recipe fairly closely. Garlic was a little tricky, but very tasty & worth the trouble.
Basic, but good, recipe. It's nice to see vegetarian recipes for the grill.