Grilled Vegetable Salad With Garlic Dressing

By á-170456

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) see * Note
• 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 freshly-ground black pepper
• 3/4 cup cubed fontina cheese - (3 oz)
• 1 tablespoon snipped fresh Italian parsley - (to 2)

Details

Servings 4

Preparation

Step 1

* Note: If using sunburst or pattypan squash, precook for 3 minutes in a small amount of boiling water before grilling.

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.

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.

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.

This recipe yields 4 servings.

Nutritional facts per serving: Calories: 369, total fat: 19g, saturated fat: 6g, cholesterol: 61mg, sodium: 317mg, carbohydrate: 40g, fiber: 5g, protein: 12g, vitamin A: 38%, vitamin C: 113%, calcium: 12%, iron: 18%.

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.