Penne With Charred Vegetables - Vegan

[Guest guest]

This sounded really good so I thought that I would share...Tanaista

 

 

Penne With Charred Vegetables

 

Ingredients:

1 tbs. olive oil

1 small onion

1/2 sweet red pepper

1/2 small (or 1 Japanese) eggplant

1/2 small zucchini

2 cloves garlic

1/3 lb. penne, or other dried pasta

Salt and black pepper

 

Directions:

Bring 3 quarts of water (with a tablespoon of salt and a teaspoon of oil) to

boil.

 

Cut onion into eighths. Cut halved red pepper into 1/2-inch strips. Cut

halved eggplant and zucchini lengthwise into slices 1/4 inch thick. Peel and

slice the garlic.

 

Heat a wok or heavy skillet until very hot. Add the oil, then onion and red

pepper. Turn vegetables to char on all sides, then remove to a warm platter.

Add eggplant, zucchini and garlic. Char vegetables as quickly as possible,

turning to brown on both sides, then add to onion and peppers.

 

Cook pasta in boiling water, test after 3 or 4 minutes, and cook until al

dente. Drain and mix with vegetables, seasoning to taste.

 

Notes:

This is hearty meal in itself. Follow with a light dessert such a Gingered

Figs.

 

Anything charred this way is going to complement the blandness of pasta, so

try different kinds of vegetables or small fish fillets, shrimp, or very

thin strips of beef. Or, if you want more of a sauce, puree some of he

charred vegetables for a nice smoky taste.

 

Light, fruity red wines, like Beaujolais and Dolcetta d'Alba, cozy right up

to the blackened veggies in this dish.

 

— Recipe demonstrated by Home Matters guest Betty Fussell, author of Home

Bistro: Simple, Sensual Fare in the Comfort of Your Own Kitchen.

 

 

 

 

 

 

 

 

H O M E M A T T E R S