Curtis Stone’s grilled marinated summer vegetables with rissoni and feta cheese

Curtis Stone’s grilled marinated summer vegetables with rissoni and feta cheese



For the marinated summer vegetables

  • ½ small eggplant, trimmed, cut into 1cm rounds
  • 2 large zucchini, cut in 6mm slices on an angle
  • 2 large capsicum, (1 red, 1 yellow) cored and cut in quarter
  • 1 red onion, cut into 1cm rings
  • 2 garlic cloves, finely chopped
  • ¼ tsp Masterfoods chilli flakes
  • ½ cup of Coles olive oil
  • 2 tbsp Coles balsamic vinegar

For the rissoni and feta cheese

  • 2 cups San Remo rissoni no.47
  • 1 tbsp Coles olive oil
  • 200 g Coles Australian feta cheese, crumbled into small pieces
  • ¼ cup roughly chopped basil, plus extra leaves for garnish
  • ¼ cup chopped parsley


In a large baking dish toss eggplant, zucchini, capsicum, onion, garlic and chilli flakes with ½ cup of olive oil and balsamic vinegar. Season with salt and pepper.

Preheat BBQ to medium high heat.

Place zucchini, capsicum, eggplant and onion on the BBQ. Cook until charred in spots and cooked through, turning occasionally, about 10 minutes for the capsicum and eggplant, and 8 minutes for the zucchini and onion.

Meanwhile: Cook the rissoni according to package instructions in salted water. Drain and return to pan with 1 tablespoon oil and feta cheese. Stir to combine and season if needed.

When vegetables are done, transfer the zucchini and onion to a plate and the eggplant and capsicum to a cutting board.

Cut the capsicum in large strips and the eggplant rounds into quarters or wedges.

Transfer all vegetables to a large bowl and toss with the basil.

To serve, toss the parsley in with the rissoni, and spoon the rissoni among four shallow bowls. Top with the grilled vegetables and basil leaves to garnish.

Serving Suggestions


  • You could really go crazy with the vegetables in this dish – just be sure to choose veggies that are firm enough to stand up to the high heat of the grill. You don’t want to end up with a mound of mushy vegetables!
  • The rissoni is the perfect pasta for this salad because it doesn’t overwhelm the bright tastes of the vegetables but provides enough carbohydrate that this salad really can be served as a meal in itself.
  • If the taste of feta cheese is a little too strong for your kids, you could substitute a milder cheese like mozzarella or ricotta.
  • This recipe was created by Curtis Stone.

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