Recipe - Fedelini Pasta With Grilled Peppers And Zucchini

6 tablespoon Extravirgin olive oil
3 tablespoon Rice vinegar
Freshly ground black pepper;
to taste
4 Zucchini; rinsed, ends
removed, halved lengthwise
1 lg Red onion; trimmed and
cut or sliced up
2 lg Garlic cloves; minced
2 lg Bell peppers; grilled,
peeled and seeded
1 cup Tomatoes; finely chopped
1 One half cup Vegetable broth
1 pound Fedelini or other thin pasta
One fourth cup Basil; fresh, finely chopped
One fourth cup Flatleaf parsley; finely
chopped
Red pepper flakes; optional
One half 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 3/4inch 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 MCRecipe Digest by "vegetarian.guide@miningco.com"
vegetarian.guide@miningco.com on May 16, 1998