INGREDIENTS
1 large eggplant
2 medium zucchini
1 red bell pepper, stem and ribs removed
8 large cremini mushrooms
Extra-virgin olive oil, for drizzling
8 ounces (225 g) shell pasta or similar small shaped pasta
½ cup (125 mL) quick pickled onions
½ cup (125 mL) basil leaves, torn
Pinch of red pepper flakes
Sherry vinegar, for drizzling
Pinches of dried oregano
Pinches of smoked paprika
Sea salt and freshly ground black pepper
Freshly grated Parmesan cheese (optional)
DIRECTIONS
Heat a grill or grill pan to high heat.
Slice the eggplant vertically into 1-inch (2.5-cm)-thick planks. Slice the zucchini in half lengthwise. Slice the bell pepper vertically into 4 pieces. Drizzle the eggplant, zucchini, bell pepper, and whole mushrooms with olive oil and pinches of salt and pepper. Grill until all the vegetables are charred on both sides, 5 to 8 minutes per side.
Meanwhile, bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and place in a bowl.
Chop the eggplant, zucchini, and bell pepper into 1-inch (2.5-cm) pieces and slice the cremini mushrooms into quarters. Toss the vegetables with the pasta along with the pickled onions, basil, a pinch of pepper, and the red pepper flakes. Drizzle with the sherry vinegar and oregano and smoked paprika. Toss and season to taste. Serve with freshly grated Parmesan cheese if you like.
SERVES: 4
VEGAN: Skip the cheese.
GLUTEN-FREE: Use brown rice pasta.