Fusilli with Grilled Vegetables Recipe | Yummly

Fusilli with Grilled Vegetables

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Fusilli with Grilled Vegetables

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If you have a surplus of winter vegetables and want to make a hearty and healthy dish that will combine all their robust flavors, then try this recipe for Fusilli with Grilled Vegetables. This recipe is perfect beside a hearty main dish or with any sandwich. The vegetable-packed dish needs to sit for a while before serving so the flavors can combine into a tantalizing taste that is out of this world.


  • 500 grams fusilli
  • 1 zucchini (small)
  • 1 eggplant (small)
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • coconut milk (20 cl.)
  • coconut milk
  • Espelette pepper (to taste)
  • salt (to taste)
  • ground black pepper (to taste)
  • 1 mozzarella cheese (ball)
  • olive oil
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    1. In a large saucepan, bring salted water to a boil, add fusilli and cook to al dente according to package instructions.
    2. Wash and roughly cut the zucchini, eggplant, red pepper and yellow pepper. Roast under the broiler for a few minutes. Watch closely so they don't burn.
    3. In a saucepan, heat the coconut milk, add a few spoons of espelette pepper, and stir.
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