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Grilled Vegetable Salad with Garlic Dres




Source of Recipe


BHG.com






Recipe Introduction


This dish is better than the sum of its wonderful parts. You may want to try it with something other than semolina pasta. Try a whole-wheat pasta or multigrain pasta, such as Barilla Plus.





List of Ingredients



• 2 red and/or yellow sweet peppers
  
• 2 Japanese eggplants, halved lengthwise
  
• 2 medium zucchini or yellow summer squash, halved lengthwise, or 8 to 10 yellow sunburst or pattypan squash*
  
• 1 tablespoon olive oil
  
• 2 cups dried tortiglioni or rigatoni
  
• 3 tablespoons balsamic vinegar or red wine vinegar
  
• 2 tablespoons olive oil
  
• 1 tablespoon water
  
• 1 teaspoon bottled roasted minced garlic
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 3/4 cup cubed fontina cheese (3 ounces)
  
• 1 to 2 tablespoons snipped fresh Italian parsley or parsley
  






Instructions



1. Halve sweet peppers lengthwise; remove and discard stems, seeds, and membranes. Brush sweet peppers, eggplants, and zucchini with the 1 tablespoon oil. To grill, place vegetables on the grill rack directly over medium-hot coals. Grill, uncovered, for 8 to 12 minutes or until vegetables are tender, turning occasionally. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces.
   
2. Meanwhile, cook pasta according to package directions. For dressing, in a screw-top jar combine balsamic vinegar or red wine vinegar, olive oil, water, bottled roasted minced garlic, salt, and pepper. Cover and shake well.
   
3. Drain pasta. Rinse with cold water; drain again. In a large bowl combine pasta and grilled vegetables. Pour dressing over salad. Toss lightly to coat. Stir in cheese; sprinkle with parsley.
   






Final Comments


Makes 4 servings

*Note: If using sunburst or pattypan squash, precook for 3 minutes in a small amount of boiling water before grilling.
Make-Ahead Tip: Cut up cheese; wrap and refrigerate up to 24 hours. Prepare dressing; cover and refrigerate up to 24 hours. Remove from refrigerator about 15 minutes before tossing with salad.