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


  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.
  4. Season with salt and pepper. Add vegetables and mix gently.
  5. Cut the mozzarella into small cubes.
  6. Drain the pasta, put it back in the pan, add olive oil and mix.
  7. On each plate, add the fusilli and top with grilled vegetables with coconut milk.
  8. Garnish with a few cubes of mozzarella and sprinkle with espelette pepper.
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