Description
What a beautiful, colorful dish! Found in family circle magazine
Ingredients
- White Wine Vinegar
- Dijon Mustard
- Salt
- Black Pepper
- Extra Virgin Olive Oil
- Garlic Cloves
- Fresh Thyme
- Fresh Oregano
- Sweet Red Peppers
- Green Bell Peppers
- Zucchini
- Summer Squash
- Red Onion
- Tomatoes
- Linguine
- Fresh Basil
- Fresh Mozzarella Cheese
Instructions
- Dressing: in medium-size bowl, whisk together vinegar, mustard, salt and pepper
- Drizzle in the olive oil, whisking until oil is thoroughly incorporated
- Stir in garlic, thyme and oregano
- Set aside half of the dressing for the pasta
- Vegetables and pasta: prepare outdoor grill with hot coals or heat gas grill
- Lightly brush grill grid with vegetable oil
- Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing
- Working in batches, grill the vegetables about 3 minutes per side or until fork-tender, about 18 minutes total
- Brush the vegetables with additional dressing halfway through the grilling
- Remove the vegetables from the grill and keep warm
- In large bowl or on serving platter, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables
- Toss in basil and mozzarella cheese
- Arrange grilled vegetables over top
- Serve warm or at room temperature