Search Site   
Recipes
Meatballs
Turkey Pot Pie
Graham Cracker Pie
3-Cheese Escalloped Potatoes
Peanut Power Bowl
Thai Chicken Lettuce Wraps with Peanut Sauce
Peanut Butter Breakfast Bread Pudding
Peanut Butter Squares
Country Ribs BBQ Sauce
Grilled Smoked Sausage & Pepper Hoagies
Deluxe Nacho Dogs
   
Recipes
Search 
   
Fire Grilled Garden Pasta Salad
Fresh and local

Ingredients:
Recipe by Lali Hess, The Juniper Spoon 1 zucchini, sliced lengthwise 1/2-inch thick 1 eggplant, sliced lengthwise 1/2-inch thick 1 red or orange bell pepper 1 large tomato, chopped 1 dozen basil leaves, chiffonade Half dozen arugula leaves, chiffonade 1 large clove garlic, minced 1 pound of rotini Extra virgin olive oil Salt and pepper Salt zucchini and eggplant slices.

Instructions:
Preheat grill. Set the whole pepper on the grill and turn occasionally until it is softened and almost all black (about 20-30 minutes). Brush the slices with oil and grill on both sides until soft (about 10 minutes). Remove from grill and allow to steam by covering the slices with an overturned bowl. Cook the pasta. Cut the zucchini and eggplant into half-inch pieces. Remove the black skin from the pepper, remove seeds and chop into 1/2-inch-size pieces. Add all the veggies to the drained pasta; add the basil, arugula and garlic. Splash in some olive oil and sprinkle with salt. Published on Oct. 7, 2009

10/14/2009