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Aug 20, 2002 makes 6 servings 20 minute prep 18 minute grill 10 minute cook Dressing: 1/3 cup white wine vinegar 2 teaspoons Dijon mustard ¾ teaspoon salt ¼ teaspoon black pepper 2/3 cup extra-virgin olive oil 3 cloves garlic, finely chopped 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano Vegetables and Pasta: 2 sweet red peppers (about 1 pound) cored, seeded and cut into 1-inch wide strips 2 sweet green bell peppers (about 1 pound), cored, seeded and cut into 1-inch wide strips 2 medium sized zucchini (about 1 pound) cut lengthwise into ½ inch thick slices 1 medium size summer squash (about 1 pound) cut lengthwise into ½ inch thick slices 1 large red onion, peeled and cut into ½ inch thick wedges 3 medium size tomatoes (about 1 ½ pounds), cored and halved crosswise 1 pound dried linguine, cooked following package directions ¼ cup firmly packed fresh basil, rinsed, dried and cut into thin strips ½ pound fresh mozzarella, cut into ¼ inch thick slices Dressing: In medium-sized bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in the olive oil, whisking until the oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing for the pasta. Vegetables and Pasta: Prepare outdoor grill with hot coals or heat gas grill. (Or cook using stovetop method, below.) Lightly brush grill grid with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing. Working in batches, grill the vegetables about 3 minutes per side or until fork-tender, about 18 minutes total. Brush the vegetables with additional dressing halfway through the grilling. Remove the vegetables from the grill and keep warm. In large bowl or on serving platter, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature. Stovetop Method: Heat stovetop grill pan over medium heat. Brush pan lightly with vegetable oil. Generously brush vegetables with some of the remaining dressing as above. Working in batches, cook vegetables about 3 minutes per side or until fork-tender. Brush with additional dressing halfway through cooking. ------------ Teresa Cook is the official "home" columnist for Useless-Knowledge.com. Teresa is a 25 year old homemaker who lives in Idaho. She is married and has two children. Email Teresa: tdcook92@hotmail.com Comment on this column in the forum. ------------ |
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