Get ready to embark on a culinary journey to the sun-drenched island of Sardinia with this incredible Fregola with Grilled Marinated Red Peppers and Zucchini recipe. Imagine a dish that combines the nutty, toasted texture of traditional Sardinian fregola pasta with smoky, charred vegetables that burst with Mediterranean flavors. This isn't just a recipe – it's a gastronomic adventure that will elevate your home cooking and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Sardinian
Serves: 4 servings
Ingredients
- 300g fregola
- 2 red bell peppers
- 1 zucchini
- 3 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the grill or grill pan to medium-high heat, around 400°F (200°C).
- Wash the red bell peppers and zucchini thoroughly. Cut the red peppers into large, flat pieces, removing seeds and membranes. Slice the zucchini lengthwise into 1/4-inch thick strips.
- In a small bowl, whisk together 2 tablespoons of olive oil, salt, and black pepper to create a marinade for the vegetables.
- Brush the pepper and zucchini slices with the marinade, ensuring even coating on both sides.
- Place the marinated vegetables on the preheated grill. Cook for 4-5 minutes on each side until they develop nice char marks and become tender.
- While grilling vegetables, bring a large pot of salted water to a boil. Add fregola and cook for 10-12 minutes until al dente, stirring occasionally.
- Remove grilled vegetables from heat and let them cool slightly. Chop into bite-sized pieces.
- Drain the cooked fregola and transfer to a large serving bowl. Drizzle with remaining olive oil.
- Add grilled vegetables to the fregola, gently tossing to combine. Season with additional salt and pepper if needed.
- Garnish with freshly chopped parsley before serving. Serve warm or at room temperature.
Tips
- For the most authentic flavor, toast your fregola briefly in a dry pan before boiling to enhance its natural nuttiness.
- Use a cast-iron grill pan for the best char marks on your vegetables if you don't have an outdoor grill.
- Don't overcook the fregola – aim for al dente to maintain its unique texture.
- Let the grilled vegetables cool slightly before mixing with the pasta to prevent overcooking.
- For extra depth of flavor, consider adding a splash of good quality balsamic vinegar or a sprinkle of smoked paprika to the marinade.
- Fresh herbs are key – don't skip the parsley, and consider adding some fresh basil or oregano for additional Mediterranean flair.
- This dish is versatile – serve it warm as a main course or chilled as a summer salad.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 10g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
