#MondayMeals: Auber-Genius!
This week’s recipe is auber-genius! Grilled Ratatouille Pasta Salad with Eggplant is delicious, nutritious, and can be made with locally-sourced ingredients. Give it a try, and read on for more information on the benefits of this tasty dish.
Eggplants are packed with nutrients that may reduce the risk of heart disease and promote blood sugar control.
Zucchini is full of vitamins and minerals that contribute to healthy digestion, may reduce blood sugar levels, improve heart health, and strengthen vision.
Olive oil contains healthy fats and antioxidants which may reduce the risk of chronic diseases, fight inflammation, and promote heart health. Olive oil may also lower the risk of stroke and type 2 diabetes.
Balsamic vinegar is great for healthy digestion, helps to lower cholesterol, improves blood circulation, and is good for healthy skin. It is also diabetes-friendly and can help prevent blood sugar spikes.
Tomatoes contain nutrients that help prevent heart attacks, strokes, heart disease, cancer, and blood clots. Tomatoes are also great for skin health!
Thyme contains vitamins that help boost the immune system. Thyme also helps to lower blood pressure and has been used to suppress coughing.
Food produced locally is more nutritious. This is because food contains the most nutrients around the time it is harvested. The longer food spends traveling, the less nutrition it contains. Less time traveling also means less exposure to harmful chemicals and less production of greenhouse gasses. What a tasteful way to decrease our carbon footprint!
Find ingredients for Grilled Ratatouille Pasta Salad with Eggplant and more at Anderson’s Farm Market, The Local Food Market, or through a CSA share at Main Street Farms. Also be sure to stop by the Cortland and Homer Farmers Markets and Shared Roots Farm to see what nutritious and delicious foods are available this season.
INGREDIENTS
2 medium zucchini (about 1 1/2 lb.), halved lengthwise
1 medium or 2 small eggplants (about 1 lb.), cut into 1" wedges
3/4 cup extra-virgin olive oil, divided
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
10 oz. penne or casarecce pasta
1 large or 2 medium heirloom or beefsteak tomato (about 1 lb.), cut into 1" pieces
8 oz. Ciliegini (mini fresh mozzarella balls), drained, halved
2 Tbsp. white balsamic or white wine vinegar
1 Tbsp. thyme leaves
1 cup basil leaves
PREPARATION
Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8–12 minutes. Return to baking sheet and let cool.
Cook pasta according to package directions.
Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
