Ziti With Grilled Vegetables
serves 4
A quick and fresh summer pasta, this dish is also a great way to use up leftover grilled summer squash or other vegetables.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 pound ziti
2 yellow squash and 2 zucchini, stemmed and sliced lengthwise into 1/2-inch thick slices
1/4 cup plus 1 tablespoon olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 cloves garlic, minced
1 pinch cayenne
1 roasted red bell pepper
2 tablespoons minced onion
1/3 cup grated parmesan
2 tablespoons chopped basil
2 tablespoons chopped parsley
1/4 cup spicy tomato butter
prep: 30 minutes
total: 30 minutes
large pot
colander
grill
skillet
bowl
1. Boil the ziti in a large pot of lightly salted boiling water until tender, about 12 minutes.
2. While the pasta is cooking, dice the roasted pepper.
3. Heat your grill to high. Slice the zucchnini and summer squash. Whisk together 1/4 of the olive oil, the vinegar, lemon juice, half the garlic, cayenne and salt and pepper to taste. Toss with the zucchini and let sit about 5 minutes. Remove zucchini from vinaigrette and grill for 2 to 4 minutes per side.
4. Sauté the garlic and onion in the remaining olive oil until softened, about 10 seconds. Do not allow them to brown. Add the squash and bell pepper and heat through. Season liberally with salt and pepper.
5. When the pasta is ready, drain well and toss with the vegetables, cheese, basil, parsley and spicy tomato butter.
