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La Belle Cuisine - More Salad Recipes

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Grilled Vegetable and Pasta Salad with
Red Bell Pepper Dressing



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Fresh Organic Vegetables at a Farmers' Market, Savannah, Georgia, USA
Fresh Organic Vegetables at a Farmers' Market, Savannah, Georgia, USA
Joanne Wells
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Grilled Vegetable and Pasta Salad with
Red Bell Pepper Dressing
Gourmet Archives

 2 large red bell peppers
2 1/2 tablespoons red wine vinegar
1 1/2 teaspoons dried basil or
1 1/2 tablespoons minced fresh basil
1/2 cup olive oil
3 zucchini (1 1/2 pounds) cut lengthwise
into 1/4-inch-thick slices
3 yellow summer squash (1 1/2 pounds), cut
lengthwise into 1/4-inch-thick slices
3 red onions, cut into 1/4-inch-thick slices
1 pound penne or ziti (tubular pasta)

On a well-oiled rack set 5 to 6 inches over glowing coals grill the bell
peppers, turning them every 5 minutes for 20 to 25 minutes, or until
skins are blistered and charred. Transfer them to a bowl and let them
steam, covered, until they are cool enough to handle. Working over
the bowl peel peppers starting at the blossom end, cut off tops, dis-
card seeds and ribs.
In food processor purée the peppers with any juices that have accumu-
lated in bowl, vinegar, basil and salt and pepper to taste. Add oil in a
slow stream and blend dressing until it is well combined.
On a well-oiled rack grill zucchini, simmer squash and onions, turning
them, 8 to 10 minutes, or until tender and cut them into 1/4-inch-thick
In a kettle of boiling salted water cook the pasta 8 minutes or until
al dente, drain it well, and in a bowl toss it with vegetables, dressing,
and salt and black pepper to taste.

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