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Ingredients
| sweet yellow peppers: 2 whole peppers |
| eggplants: 2 |
| summer squash: 2 |
| olive oil: 1 tsp |
| dried oregano (ground): 2 cups |
| balsamic vinegar: 1 Tbl |
| olive oil: 2 tsp |
| water: 1 tsp |
| garlic (crushed): 1 tsp |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| fontina cheese (diced): 3/4 cup |
| parsley: 1 tsp |
Grilled Vegetable Salad with Garlic Dressing
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. Halve sweet peppers lengthwise; remove and discard stems, seeds, and membranes. Brush sweet peppers, eggplants, and zucchini with the 1 tablespoon oil. To grill, place vegetables on the grill rack directly over medium-hot coals. Grill, uncovered, for 8 to 12 minutes or until vegetables are tender, turning occasionally. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces.
2. Meanwhile, cook pasta according to package directions. For dressing, in a screw-top jar combine balsamic vinegar or red wine vinegar, olive oil, water, bottled roasted minced garlic, salt, and pepper. Cover and shake well.
3. Drain pasta. Rinse with cold water; drain again. In a large bowl combine pasta and grilled vegetables. Pour dressing over salad. Toss lightly to coat. Stir in cheese; sprinkle with parsley. Makes 4 servings.