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.
- In a large saucepan, bring salted water to a boil, add fusilli and cook to al dente according to package instructions.
- 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.
- In a saucepan, heat the coconut milk, add a few spoons of espelette pepper, and stir.