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Ingredientes
- 2 x red and/or possibly yellow sweet peppers
- 2 x Japanese eggplants halved lengthwise
- 2 med zucchini or possibly yellow summer squash halved lengthwise (or possibly 8 to 10 yellow sunburst or possibly pattypan squash) see * Note
- 1 Tbsp. extra virgin olive oil
- 2 c. dry tortiglioni or possibly rigatoni
- 3 Tbsp. balsamic vinegar (or possibly red wine vinegar)
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. water
- 1 tsp bottled roasted chopped garlic
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 3/4 c. cubed fontina cheese - (3 ounce)
- 1 Tbsp. snipped fresh Italian parsley - (to 2)
Direcciones
- * Note: If using sunburst or possibly pattypan squash, precook for 3 min in a small amount of boiling water before grilling.
- Halve sweet peppers lengthwise; remove and throw away stems, seeds, and membranes. Brush sweet peppers, eggplants, and zucchini with the 1 Tbsp. oil. To grill, place vegetables on the grill rack directly over medium-warm coals. Grill, uncovered, for 8 to 12 min or possibly till vegetables are tender, turning occasionally. Remove vegetables from grill; cold slightly. Cut vegetables into 1-inch pcs.
- Meanwhile, cook pasta according to package directions. For dressing, in a screw-top jar combine balsamic vinegar or possibly red wine vinegar, extra virgin olive oil, water, bottled roasted chopped garlic, salt, and pepper. Cover and shake well.
- Drain pasta. Rinse with cool 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.
- This recipe yields 4 servings.
- Make-Ahead Tip: Cut up cheese; wrap and chill up to 24 hrs. Prepare dressing; cover and chill up to 24 hrs. Remove from refrigerator about 15 min before tossing with salad.
- Comments: Vegetables, sweet and smoky from the grill, give pasta and cheese a jolt of flavor and color. By doing the grilling ahead, and storing the savory dressing in the refrigerator, this flavor-filled dish is done in the time it takes to simmer pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 4 servings | |
| Calories 257 | |
| Calories from Fat 162 | 63% |
| Total Fat 18.36g | 23% |
| Saturated Fat 6.25g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 360mg | 15% |
| Potassium 707mg | 20% |
| Total Carbs 16.38g | 4% |
| Dietary Fiber 7.4g | 25% |
| Sugars 8.16g | 5% |
| Protein 9.46g | 15% |
