Mediterranean Grilled Vegetable Pasta with Pomegranate Molasses

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant dish of grilled vegetables, pomegranate molasses, and a medley of herbs and olive oil. This mediterranean-inspired pasta (vegetarian, gluten-free) ready in about 50 minutes pairs pasta, zucchini, eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.5 (10 ratings) Prep: 20 min Cook: 30 min Serves 2 Mediterranean cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 200g pasta and cook for 8-10 minutes, or until al dente. Drain, reserving 1/4 cup pasta water. Tip: Use the reserved water later to adjust sauce consistency.
  2. Step 2: Preheat a grill or grill pan to medium-high heat. Slice 150g zucchini and 150g eggplant into 1/2-inch thick rounds. Brush both sides with 1 tbsp olive oil, then season with 1/2 tsp oregano.
  3. Step 3: Place zucchini and eggplant on the grill. Cook for 3-4 minutes per side, until charred and tender. Transfer to a bowl and set aside. Tip: Avoid overcrowding the grill to ensure even charring.
  4. Step 4: In a small bowl, whisk 2 tbsp pomegranate molasses, 1 tbsp lemon juice, 1/2 tsp oregano, and 1 tbsp olive oil until smooth. Add 2-3 tbsp reserved pasta water and stir until the sauce thickens enough to coat the back of a spoon.
  5. Step 5: Toss the cooked pasta with the grilled vegetables and pomegranate sauce. Add more pasta water as needed to create a loose, saucy consistency. Season with salt and pepper to taste.
  6. Step 6: Serve immediately, garnished with crumbled feta cheese (optional) and a handful of pomegranate seeds for texture and brightness. Tip: For a shortcut, use pre-grilled vegetables from the grocery store.

Frequently asked questions

How long does Mediterranean Grilled Vegetable Pasta with Pomegranate Molasses take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mediterranean Grilled Vegetable Pasta with Pomegranate Molasses?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pasta from drying out.

Can I substitute ingredients in Mediterranean Grilled Vegetable Pasta with Pomegranate Molasses?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mediterranean Grilled Vegetable Pasta with Pomegranate Molasses for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mediterranean Grilled Vegetable Pasta with Pomegranate Molasses vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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