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"Campfire Pasta" with Grilled Vegetables




Source of Recipe


From Vegetarian Times Low-Fat & Fast Pasta


List of Ingredients




2 T. olive oil
2 T. red wine vinegar
2 T. chopped fresh parsley
1 t. dried oregano
1/4 t. cayenne pepper
½ t. salt
1 zucchini or yellow squash, quartered lengthwise
1 medium red onion, quartered
1 red bell pepper, cored
3-4 portabello mushroom caps
8 oz. linguine or spaghetti

Recipe



Preheat the grill until the coals are gray to white. In
a large mixing bowl, combine the olive oil, vinegar, parsley,
oregano, cayenne, and salt. Set aside. When the fire is
ready, arrange the vegetables on the grill. Cook until the
vegetables are tender, about 5 min. on each side. Transfer
the vegetables to a cutting board, let cool slightly;
coarsely chop. Toss the vegetables with the vinaigrette
mixture.
Meanwhile, in a large saucepan, bring 3 quarts of water
to a boil over medium-high heat. Place the pasta in the
boiling water, stir, and return to a boil. Cook until al
dente, 8 to 10 minutes, stirring occasionally. Drain in a
colander. Add the pasta to the grilled vegetable mixture;
toss together. Serve with warm garlic bread.