Name: Charred Summer Vegetable Pasta with Olive-Caper Gremolata
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz dried pasta (such as penne or fusilli, ensure egg-free if vegan); 1 medium zucchini, sliced into half-moons; 1 red bell pepper, cut into strips; 1 small red onion, cut into wedges; 1 cup cherry tomatoes, halved; 2 tbsp capers, drained; 1/3 cup pitted Kalamata olives, sliced; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 1 lemon, zested and juiced; 3 tbsp extra-virgin olive oil, divided; Salt and black pepper, to taste

Charred Summer Vegetable Pasta with Olive-Caper Gremolata

GlazedCarrot1558

This vibrant pasta marries the best of fresh, seasonal vegetables with bold, briny flavors inspired by Venetian cicchetti. Charring the zucchini, bell pepper, and onion coaxes out their natural sweetness and adds smoky depth, while a gremolata-style finish of olives, capers, lemon, and parsley brings a punchy brightness. Finished with a drizzle of quality olive oil, each bite is a celebration of summer produce and Mediterranean flair. It’s hearty yet light—perfect for Mississippi’s late August evenings, and completely free from dairy, tree nuts, and pork.

Ingredients

Instructions

Preheat your broiler or grill pan to high. Arrange zucchini, bell pepper, and red onion on a baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper. Broil or grill for 6-8 minutes, turning once, until vegetables are charred and just tender.
While vegetables cook, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain pasta.
In a large skillet over medium heat, add 1 tbsp olive oil. Sauté garlic for 1 minute until fragrant, then add cherry tomatoes. Cook 2-3 minutes until tomatoes start to soften.
Add charred vegetables, capers, and olives to the skillet. Toss to combine, then add drained pasta and reserved pasta water. Stir over medium heat for 1-2 minutes to coat pasta and marry flavors.
Remove from heat. Add lemon zest, half the parsley, and a final 1 tbsp olive oil. Toss well. Taste and adjust salt, pepper, and lemon juice as desired.
Serve pasta warm, garnished with remaining parsley.