Grilled Garden Vegetable Rotini with Goat Cheese

1. Sauté Vegetables

Warm 2 tablespoons of olive oil in a large frying pan over medium heat. Add the finely chopped onion, red and yellow bell peppers, minced thyme, a pinch of red pepper flakes, a sprinkle of coarse kosher salt, and freshly ground black pepper. Sauté these vegetables for about 15 minutes, until the bell peppers are tender and slightly caramelized.

2. Simmer Sauce

Next, pour in the can of Italian tomatoes and the dry white wine. Let this mixture simmer, stirring frequently for 15 to 20 minutes. The sauce should thicken and the flavors should meld together beautifully. Taste and adjust the seasoning with salt, pepper, and a pinch of sugar if necessary.

3. Grill Vegetables

While the sauce simmers, prepare your grill or preheat your broiler. Brush the sliced eggplants and zucchinis with olive oil, then sprinkle them with salt and black pepper. Grill or broil the vegetables for about 5 minutes on each side, until they have lovely grill marks and are tender.

4. Combine Vegetables with Sauce

Cut the grilled eggplants and zucchinis into bite-sized pieces and stir them into the sauce. Add the chopped fresh basil at this point.

5. Cook Pasta

Bring a large pot of salted water to a boil. Add the rotini or fusilli pasta and cook it for about 11 minutes, until it is al dente. Drain the pasta well and then add it to the sauce. Toss everything together to ensure that the pasta is thoroughly coated with the sauce and all the vegetables are evenly distributed.

6. Serve

Transfer the pasta and sauce mixture to a large shallow bowl. Crumble the fresh goat cheese over the top, letting its creamy texture add a delightful finish to the dish. Serve immediately and enjoy your delicious Grilled Garden Vegetable Rotini with Goat Cheese.