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March 2008 Issue
by Ronda L. Halpin, Victoria Smith
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Grilled vegetables are a great way to get yourself feeling like summer is already here. This great salad combines grilled veggies, tender pasta and a roasted garlic dressing that is enough to make you swoon. It's hearty enough to be a meal. Just add some crusty bread and a dry white wine. Salad days are here again!


Grilled Vegetable Salad with Garlic Dressing

  • 2 red and /or yellow sweet peppers
  • 2 medium zucchini or yellow summer squash halved lengthwise or 8 to 10 yellow sunburst or patty pan squash
  • 1 tablespoon olive oil
  • 2 cups packaged dried rigatoni or mostaccioli
  • Roasted Garlic Dressing (see below)
  • 3/4 cup cubed fontina cheese (3 ounces)
  • 1 to 2 tablespoons snipped Italian flat-leaf or curly parsley
Halve the sweet peppers lengthwise; remove and discard the stems, seeds, and membranes. Brush the sweet peppers, eggplants, and squash with olive oil. Grill the vegetables on an uncovered grill directly over medium-hot coals for 8-12 minutes or until the vegetables are tender, turning occasionally. Remove the vegetables from the grill; cool slightly. Cut the vegetables into 1-inch pieces. Meanwhile, cook the pasta according to package directions. Drain the pasta and rinse with cold water. Drain again. In a large bowl, combine the pasta and grilled vegetables. Pour the Roasted Garlic Dressing over the pasta mixture. Toss gently to coat. Stir in the fontina cheese. Sprinkle with snipped parsley. If desired, garnish with parsley sprigs.
  • Yields: 4 servings
  • Preparation Time: 15 minutes


Roasted Garlic Dressing

  • 3 tablespoons balsamic vinegar or red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1 tablespoon bottled roasted minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
In a screw-top jar combine all of the ingredients. Cover and shake well.

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