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La Belle Cuisine - More Salad Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Grilled Vegetable and Pasta Salad with
Red Bell Pepper Dressing

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"
~ Dione Lucas

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Grilled Vegetable and Pasta Salad with
Red Bell Pepper Dressing
Gourmet Archives

 2 large red bell peppers
2 1/2 tablespoons red wine vinegar
1 1/2 teaspoons dried basil or
1 1/2 tablespoons minced fresh basil
1/2 cup olive oil
3 zucchini (1 1/2 pounds) cut lengthwise
into 1/4-inch-thick slices
3 yellow summer squash (1 1/2 pounds), cut
lengthwise into 1/4-inch-thick slices
3 red onions, cut into 1/4-inch-thick slices
1 pound penne or ziti (tubular pasta)

On a well-oiled rack set 5 to 6 inches over glowing coals grill the bell
peppers, turning them every 5 minutes for 20 to 25 minutes, or until
skins are blistered and charred. Transfer them to a bowl and let them
steam, covered, until they are cool enough to handle. Working over
the bowl peel peppers starting at the blossom end, cut off tops, discard
seeds and ribs.
In food processor purée peppers with any juices that have accumulated
in bowl, vinegar, basil and salt and pepper to taste. Add oil in a slow
stream and blend dressing until it is well combined.
On a well-oiled rack grill zucchini, simmer squash and onions, turning
them, 8 to 10 minutes, or until tender and cut them into 1/4-inch-thick
strips.
In a kettle of boiling salted water cook pasta 8 minutes or until al dente,
drain it well, and in a bowl toss it with vegetables, dressing, and salt and
black pepper to taste.
 

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