Grilled Vegetable Pasta Salad with Red Pesto by @lesgourmandisesdeloubna

45 min

3 servings

🥒

1

Zucchini

🍆

1

Eggplant

🫑

1

Bell pepper

🍅

10

Cherry tomatoes

🫒

10 cl

Olive oil

🧂

1 pinch

Salt

⚫

1 pinch

Pepper

🧄

2

Garlic clove

🍝

250 g

Pasta

🧀

10

Mini mozzarella

🫗

150 g

Sun-dried tomatoes in oil

🌰

40 g

Almonds

🌿

1 handful

Basil

🧀

50 g

Grated parmesan

🍇

1 tbsp

Balsamic vinegar

💧

1 tbsp

Cold water

  1. Cut
    • zucchini
    • eggplant
    • bell pepper

    Cut the zucchini, eggplant, and bell pepper into pieces.

  2. Grill
    • olive oil
    • salt
    • garlic clove

    Grill the vegetables with olive oil, salt, pepper, and one garlic clove in the oven at 180°C for 25 minutes or in an airfryer.

  3. Add
    • cherry tomatoes

    Add halved cherry tomatoes during the last 5 minutes of cooking.

  4. Cook
    • pasta
    • salt
    • cold water

    Cook the pasta in boiling salted water. Drain.

  5. Add
    • pasta
    • sun-dried tomatoes in oil
    • almonds

    Add two tablespoons of red pesto to the pasta.

  6. Incorporate
    • grilled vegetables
    • mini mozzarella
    • zucchini

    Incorporate the grilled vegetables and mini mozzarella.

Grilled Vegetable Pasta Salad with Red Pesto by @lesgourmandisesdeloubna

45 min

3 servings

🥒

1

Zucchini

🍆

1

Eggplant

🫑

1

Bell pepper

🍅

10

Cherry tomatoes

🫒

10 cl

Olive oil

🧂

1 pinch

Salt

⚫

1 pinch

Pepper

🧄

2

Garlic clove

🍝

250 g

Pasta

🧀

10

Mini mozzarella

🫗

150 g

Sun-dried tomatoes in oil

🌰

40 g

Almonds

🌿

1 handful

Basil

🧀

50 g

Grated parmesan

🍇

1 tbsp

Balsamic vinegar

💧

1 tbsp

Cold water

Preparation Steps

  1. Step 1/6

    Cut the zucchini, eggplant, and bell pepper into pieces.

    🥒zucchini
    🍆eggplant
    🫑bell pepper
    🔪knife
    🪵cutting board

  2. Step 2/6

    Grill the vegetables with olive oil, salt, pepper, and one garlic clove in the oven at 180°C for 25 minutes or in an airfryer.

    🫒olive oil
    🧂salt
    ⚫pepper
    🧄garlic clove
    🍳baking tray

  3. Step 3/6

    Add halved cherry tomatoes during the last 5 minutes of cooking.

    🍅cherry tomatoes
    🔪knife
    🪵cutting board

  4. Step 4/6

    Cook the pasta in boiling salted water. Drain.

    🍝pasta
    🧂salt

  5. Step 5/6

    Add two tablespoons of red pesto to the pasta.

    🍝pasta
    🫗sun-dried tomatoes in oil
    🌰almonds
    🌿basil
    🧄garlic clove
    🧀grated parmesan
    🫒olive oil
    🧂salt
    ⚫pepper
    🍇balsamic vinegar
    💧cold water
    🥄spoon

  6. Step 6/6

    Incorporate the grilled vegetables and mini mozzarella.

    🥕grilled vegetables
    🧀mini mozzarella
    🥣mixing bowl

Composition

Ingredients

Types

Vegetables, Condiments, Pasta, Dairy, Nuts, Herbs

Ingredients

zucchini, eggplant, bell pepper, cherry tomatoes, olive oil, salt, pepper, garlic clove, pasta, mini mozzarella, sun-dried tomatoes in oil, almonds, basil, grated parmesan, balsamic vinegar, cold water

Allergens

gluten, dairy, nuts

Dietetics

Dietary regimen

Vegetarian

Calories

450 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 50g, Fat: 20g, Fiber: 5g, Sugar: 12g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 2.5mg

Vitamins

Vitamin A: 750IU, Vitamin C: 30mg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

knife, cutting board, baking tray, mixing bowl, spoon

Appliances

oven, airfryer, stove, pot

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Italian

Geographic

Italy, Mediterranean

Various

Aspect

Texture

Crunchy, Soft

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)