Grilled Vegetable Salad With Garlic Dressing

Directions

1. * Note: If using sunburst or possibly pattypan squash, precook for 3 min in a small amount of boiling water before grilling.
2. 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.
3. 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.
4. 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.
5. This recipe yields 4 servings.
6. 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.
7. 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.