Pasta with Ratatouille-Style Vegetables

Cook, Meat-Free Mains, Recipes, Vegetarian, Weeknight Dinner


This recipe is perfect for this time of year, when you’re surrounded by peak-season summer vegetables. Take advantage of the warm weather by grilling the vegetables outdoors; alternatively, you can cook them under the broiler.


Pasta with Ratatouille-Style Vegetables


2 Tbs. olive oil, plus more as needed

1 large onion, finely chopped

1 red bell pepper, thinly sliced, slices cut crosswise into thirds

1 yellow bell pepper, thinly sliced, slices cut crosswise into thirds

2 tsp. minced fresh thyme

Red pepper flakes

Coarse kosher salt and freshly ground black pepper

1 can (28 oz./875 g.) Italian tomatoes, preferably San Marzano

3/4 cup (6 fl. oz./180 ml.) dry white wine

Pinch of sugar (optional)

2 Asian eggplants, cut lengthwise into thirds

2 zucchini, cut lengthwise into thirds

1/4 cup (1/3 oz./10 g.) chopped fresh basil

12 oz. (375 g.) rotini or fusilli pasta, preferably multigrain

Fresh goat cheese, crumbled


In a large frying pan over medium heat, warm the 2 tablespoons oil. Add the onion, bell peppers, thyme and a pinch of pepper flakes; sprinkle with salt and black pepper. Saute until the peppers are tender, about 15 minutes. Add the tomatoes with their juices, and break them up with a spoon. Add the wine and simmer to blend flavors, 15-20 minutes, stirring frequently. Taste and adjust the seasoning, adding a pinch of sugar if the sauce tastes too acidic.


Prepare a charcoal or gas grill for direct-heat grilling over medium-high heat, or preheat the broiler. Arrange the eggplant and zucchini on a rimmed baking sheet, brush on both sides with olive oil; sprinkle with salt and pepper. Transfer to the grill rack, cover, and grill until tender, about 5 minutes per side. Or broil until tender, about 5 minutes per side. Cut the eggplant and zucchini into bite-size pieces and add to the sauce. Add the basil.


Meanwhile, bring a large pot three-fourths full of salted water to a boil. Add the pasta, stir well, and cook until al dente, about 11 minutes. Drain the pasta, and then add to the sauce and toss to coat. Transfer to a warmed shallow bowl. Sprinkle generously with cheese and serve right away. Serves 4.

Williams-Sonoma Weeknight Fresh & Fast CookbookFind more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.

5 comments about “Pasta with Ratatouille-Style Vegetables

  1. mannbrady

    with all the great fresh produce coming in, this would be a great idea.

  2. Weekly Wrap-Up: 8/26-9/1 | Williams-Sonoma Taste

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