Fusilli with Grilled Vegetables

Fusilli with Grilled Vegetables


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 Dukkah pepper (to taste)
salt (to taste)
ground black pepper (to taste)
1 mozzarella cheese (ball)
olive oil


1In a large saucepan, bring salted water to a boil, add fusilli and cook to al dente according to package instructions.
2Wash 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.
3In a saucepan, heat the coconut milk, add a few spoons of espelette pepper, and stir.
4Season with salt and pepper. Add vegetables and mix gently.
5Cut the mozzarella into small cubes.
6Drain the pasta, put it back in the pan, add olive oil and mix.
7On each plate, add the fusilli and top with grilled vegetables with coconut milk.
8Garnish with a few cubes of mozzarella and sprinkle with espelette pepper.
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