• 2 large zucchini, cut into 1" chunks
  • 1 large or 2 medium eggplant, peeled and cut into 1" chunks
  • 1 onion, cut into 1" chunks
  • 1 can whole tomatoes or 3 fresh, peeled and cut into chunks.
  • 3-4 tbsps olive oil
  • 1 clove garlic, minced
  • 1/2 cup pitted olives such as Kalamata, roughly chopped
  • salt & pepper to taste
  • 3 cups dried pasta such as penne
  • parsley or basil to garnish

We grill most nights in the summer and always include some type of vegetable on the grill.  This is a quick way to use leftovers or just serve as the main course.


  1. Start a large pot of salted water on high heat.  Add pasta and cook until el dente
  2. Prepare your grill for a medium-high fire.
  3. Season the zucchini, eggplant, and onion with salt and pepper to taste. Toss with olive oil to coat throughly.
  4. Put vegetables into a grill basket and grill until tender.
  5. In a large skillet, add 1 tbsp. olive oil and garlic; cook for 1 minute.  Add tomatoes and cook for 10-15 minutes or until tomatoes break down.
  6. Add vegetables to the skillet and toss with tomatoes.
  7. Add pasta and olives to skillet and toss.  Add more olive oil if needed.
  8. Garnish with parsley or basil.