Fedelini Pasta With Grilled Peppers And Zucchini

Faith, obviously, is not a mere matter of feeling. It cannot be, because one’s feelings in this kind of condition can be very changeable. A Christian is not meant to be dejected when everything goes wrong. He is told to “rejoice”. Feelings belong to happiness alone, rejoicing takes in something much bigger than feelings; and if faith were a matter of feelings only, then when things go wrong and feelings change, faith will go. But faith is not a matter of feelings only, faith takes up the whole man including his mind, his intellect and his understanding. It is response to truth.

Martyn Lloyd-Jones

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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