Grilled Ratatouille Pasta Toss
Hey, friend! We are counting down 101 ways you can use our Sumac and Sage Seasoning Blend in your cooking. You can subscribe to this series below.
Idea #10: Grilled Ratatouille Pasta Toss
Here’s what you do:
Grilled Ratatouille Pasta Toss seasoned with Sumac and Sage Seasoning, ready for an end-of-summer celebration.
Slice 2 zucchini and about 5 small Japanese eggplant (or 1 Italian eggplant) into planks for grilling. Brush the planks with olive oil and sprinkle generously with Sumac and Sage Seasoning.
Meanwhile, bring a pot of water to boil on the stove for pasta, and cut about 1 pound of heirloom tomatoes into chunks. In a separate pot or Dutch oven, saute 1 diced yellow onion in a couple glugs of olive oil until soft. Add a minced fat garlic clove, toss until it becomes fragrant, then add the tomatoes along with all their juices. Sprinkle about a tablespoon of Sumac and Sage Seasoning over everything and let it simmer while you grill the rest of the veggies. (Taste and add a pinch more if needed.)
When the pasta water is boiling, salt it well and cook 1 lb of bowtie pasta to al dente. Important: when the pasta is finished, reserve 1-2 cups pasta water for the last step!
Set up the grill up with high heat and medium heat zones. Brush a red bell pepper with oil and blister it over the high heat side. Grill the veggie planks alongside the pepper, moving them around the two zones as needed until they’re appetizingly charred and cooked through, but still retain their shape.
When the pepper is blistered all over, remove it from heat, sweat it in a paper bag for a few minutes, then rub or peel the skin off. Cut all the grilled veggies into appetizing chunks.
Toss the cooked pasta into the tomato mixture, then add the cut grilled veggies. Add a splash of pasta water plus about 1/4 cup grated pecorino-Romano cheese and a handful of minced fresh parsley. Toss everything, add a pinch of salt if needed, and a dash more of whatever else you think it might need.
Ready for the grill! These are my Japanese eggplant and zucchini planks, seasoned with Sumac and Sage Seasoning, along with my oiled-up bell pepper.
More options:
Make this a completely grilled dinner (except for the pasta) by subbing cherry tomatoes for the heirloom tomatoes, and blistering them on the grill with onion rounds (all brushed with oil) instead of simmering them in the pot. When the pasta is ready, crush the tomatoes in the bottom of the bowl before tossing in the pasta and the rest of the ingredients.
Add a bit of heat with a couple generous pinches of Aleppo pepper in the tomato mixture, and/or offer it with the pasta for guests to add to their liking.
Brighten the finished dish with a squeeze of lemon.
This serves about 4 people as a vegetarian main, or more as a side dish.
Now it’s your turn: what are YOU doing with Sumac & Sage Seasoning?
Comment below to let me know! And tag us in Instagram, Facebook or Twitter so we can see and share what you create!
Ready for More?
Follow This Series!
Want to get more ideas for using Sumac and Sage Seasoning sent to your inbox? Use this form to get an email every time we add a new post to this series: