Mediterranean Grilled Eggplant and Zucchini Pasta with Pesto and Chickpeas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A Mediterranean pasta dish with grilled eggplant, zucchini, pesto, and chickpeas. This mediterranean-inspired vegan (gluten-free) ready in about 35 minutes blends eggplant, zucchini, pasta into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 eggplant
• 1 zucchini
• 200g pasta
• 100g chickpeas
• 2 tbsp pesto
• 1 tbsp olive oil

Instructions

1. Step 1: Preheat a grill or grill pan to medium-high heat (around 400°F/200°C). Wash and dry the eggplant and zucchini, then slice the eggplant into 1/2-inch rounds and the zucchini into 3/4-inch half-moons. Brush both sides of the vegetables with 1 tbsp olive oil, then season with salt and pepper. Place on the grill and cook for 3-4 minutes per side, until tender and charred with golden-brown edges. Tip: For even cooking, avoid overcrowding the grill—work in batches if needed.
2. Step 2: Bring a large pot of salted water to a boil. Add 200g pasta and cook for 8-10 minutes, or until al dente (firm to the bite). Drain the pasta, then rinse under cold water to stop the cooking process and prevent sticking. Tip: Rinsing with cold water also helps the pasta absorb the pesto and olive oil better.
3. Step 3: In a large mixing bowl, combine the grilled eggplant and zucchini with the cooked pasta, 100g chickpeas (drained and rinsed if using canned), 2 tbsp pesto, and 1 tbsp olive oil. Toss thoroughly until the pasta is evenly coated and the vegetables are well distributed. Tip: If the pesto seems too thick, add a splash of pasta water to create a glossy, cohesive sauce.
4. Step 4: Taste and adjust seasoning with salt, pepper, or additional pesto as desired. Serve immediately, garnished with extra fresh herbs or a drizzle of olive oil if preferred. Tip: For a crunchier texture, reserve a few whole chickpeas to scatter on top before serving.