Quick & Easy

Grilled vegetables and basil tapenade pasta

grilled vegetables and basil tapenade pasta


Basil tapenade


1.Make basil tapenade. Blend or process ingredients until smooth.
2.Cook eggplant, zucchini and tomatoes, in batches, on heated oiled grill plate (or grill or barbecue) until lightly charred.
3.Meanwhile, cook pasta in large saucepan of boiling water until tender, drain.
4.Place pasta in medium bowl with vegetables, tapenade and basil leaves, toss gently to combine.

Making the tapenade using a mortar and pestle will give it a lovely thick, yet smooth, texture. Try stirring a spoonful of tapenade into a pasta sauce or vegetable soup, spreading it on a slice of bruschetta or canapé base, or thinning it with mayonnaise for a dip or lemon and olive oil to flavour a salad.


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