| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Vegetarian |
8 |
Servings |
INGREDIENTS
| 6 |
T |
Extra-virgin olive oil |
| 3 |
T |
Rice vinegar |
|
|
Freshly ground black pepper |
|
|
to taste |
| 4 |
|
Zucchini, rinsed ends |
|
|
removed halved |
|
|
lengthwise |
| 1 |
|
Red onion, trimmed and |
|
|
sliced |
| 2 |
|
Garlic cloves, minced |
| 2 |
|
Bell peppers, grilled |
|
|
peeled and seeded |
| 1 |
c |
Tomatoes, finely chopped |
| 1 1/2 |
c |
Vegetable broth |
| 1 |
lb |
Fedelini or other thin pasta |
| 1/4 |
c |
Basil, fresh finely chopped |
| 1/4 |
c |
Flat-leaf parsley, finely |
|
|
chopped |
|
|
Red pepper flakes, optional |
| 1/2 |
c |
Romano cheese, grated |
INSTRUCTIONS
To make the dressing, combine oil, vinegar and black pepper in a
large, shallow bowl. Add zucchini, onion, and garlic, adding more
pepper as desired. Toss well, and marinade 30 to 40 minutes. Drain the
vegetables, reserving the dressing. Prepare the grill. When the fire
is ready, spray the grid with oil. Place zucchini and onion in a
hinged wire basket, then grill about 4 minutes on each side. When
done, remove from the grill to cool; cut into 3/4-inch pieces. Put
the reserved dressing in a large saucepan. Add zucchini, onion, bell
peppers, tomatoes, and broth. Bring to a boil, then turn the heat off,
and let sit while preparing the pasta. Cook the pasta according to
package directions, until al dente. Drain well, then add pasta to
vegetable mixture. Add basil, parsley, and red pepper flakes; toss
over low heat to blend well, 2 to 3 minutes. To serve, divide among 8
plates and top with Romano. NOTES : Fedelini is a dried, fine pasta,
narrower than spaghetti but larger than angel hair. Recipe by: Joe
Famularo, The Joy of Healthy Grilling Posted to MC-Recipe Digest by
"vegetarian.guide@miningco.com" <vegetarian.guide@miningco.com> on May
16, 1998
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