Fedelini pasta with grilled peppers and zucchini

Yield: 8 Servings

Measure Ingredient
6 tablespoons Extra-virgin olive oil
3 tablespoons Rice vinegar
\N \N Freshly ground black pepper; to taste
4 \N Zucchini; rinsed, ends removed, halved lengthwise
1 large Red onion; trimmed and sliced
2 larges Garlic cloves; minced
2 larges Bell peppers; grilled, peeled and seeded
1 cup Tomatoes; finely chopped
1½ cup Vegetable broth
1 pounds Fedelini or other thin pasta
¼ cup Basil; fresh, finely chopped
¼ cup Flat-leaf parsley; finely chopped
\N \N Red pepper flakes; optional
½ cup Romano cheese; grated

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 ¾-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@..." <vegetarian.guide@...> on May 16, 1998

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