Charcoal BBQ Autumn Vegetables with Pasta
- 3 medium red onions
- 1 aubergine
- 3 zucchini
- olive oil for basting
- 2 each of red, yellow and green capsicums
- 6 roma (acid-free) tomatoes
- 2 fat garlic cloves
- 2-3 tsp salted capers, rinsed
- 2 anchovy fillets
- a handful of fresh torn basil leaves
- red wine vinegar or lemon juice
- extra virgin olive oil (for dressing)
- sea salt and coarsely ground black pepper
- pecorino romano cheese (or parmesan)
- pappardelle or tagliatelle noodles
Peel the onions and slice into quarters from the root end. Slice the aubergine and zucchini lengthways into thick strips, brush with a little olive oil and place on a barbecue rack over hot coals. Add the capsicums. Using tongs, turn the vegetables from time to time as the skins start to blister and blacken.
Cut tomatoes in half lengthways, brush with oil and place cut-side down on the grill, carefully turning over to the skin side as the fruit starts to soften.
On a big chopping board, smash the garlic cloves with the flat of a big knife. Remove the skins then add the capers and anchovies and chop up together.
As the vegetables become nicely charred and cooked through, remove from the barbecue to the chopping board.
Slice the capsicums lengthways into three or four pieces and the aubergine and zucchini into manageable chunks. Toss with the basil and the garlic mixture and place on a large serving platter. Sprinkle sparingly with vinegar or lemon juice and a few splashes of oil. Season to taste with sea salt and black pepper.
Cook the pasta in boiling, salted water until al dente, following the package instructions. Serve with pasta and shavings of pecorino romano cheese.