Two Peas & Their Pod · by Maria Lichty
Grilled Ratatouille Pasta Salad
NUTRITION · PER SERVING15M COOK
CAL 23%·PRO 27%
CARBS 78G69% OF CAL
14G FIBER0G ADDED14G INTRINSIC50G OTHER14G TOTAL SUGAR
FAT 13G25% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A chilled pasta salad with grilled ratatouille vegetables and balsamic vinaigrette. Fresh, vegetable-forward, and light.
sidemediterraneanpastasalad🍲 stockpot♨️ grilldairy freeveganvegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1/2 pound pasta (I used whole wheat Rotini)
- 1 medium zucchini (cut into 1 inch pieces)
- 1 red bell pepper (halved, stemmed, and seeded, cut into 1 inch pieces)
- 1 small red onion (chopped)
- 1 small eggplant (cut into 1 inch pieces)
- 4 large tomatoes (cut into quarters)
- 4 cloves garlic
- Olive oil (for brushing the vegetables)
- Salt and pepper (to taste)
- Olive oil and balsamic vinegar (for drizzling over the salad)
- 1/4 cup chopped fresh basil
At a glance
PER SERVING · TIME 15M
CAL 23%·PRO 27%
CARBS 78G69% OF CAL
14G FIBER0G ADDED14G INTRINSIC50G OTHER14G TOTAL SUGAR
FAT 13G25% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 269mg
- Total sugar
- 14g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1051mg
- Calcium
- 72mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 269MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.