New Recipes Grilled Veggies la Mediterranean - ★Cooking Recipes★

Let grilled vegetables and chilled pasta give your luncheon an Italian flavour, but with the classically Canadian overtones of cheddar cheese.

Tips:

You could prepare an home made balsamic vinaigrette. Combine 6 tbsp (90 mL) vegetable oil, 5 tbsp (75 mL) balsamic vinegar, 2 tsp (10 mL) Dijon mustard, 1 clove garlic, minced and 1/4 tsp (1 mL) sugar in screw-top jar. Cover and shake well. Add salt and pepper to taste.

Makes about 2/3 cup (150 mL)
Directions for: Grilled Veggies la Mediterranean

Ingredients

1 red and 1 yellow sweet bell pepper

2 zucchini

cup (150 mL) balsamic vinaigrette

4-1/2 cup (450 g) penne or rotini pasta

lb(s) (250 g) Canadian old cheddar cheese, cubed

Chopped parsley

Directions

1. Cook pasta according to package and set aside. Remove core and cut peppers into quarters. Cut zucchini and onion into 3/4 inch (18 mm) slices. Brush vegetables lightly with some of the Balsamic Vinaigrette and barbecue over medium heat until vegetables are cooked as desired. Cut all vegetables into chunks. Combine vegetables, cooked pasta and all but 1/2 cup (125 mL) of the cheese with remaining Balsamic Vinaigrette. Add salt and pepper to taste.

2. Top with reserved cheese and parsley.

See more: Salad, Pepper, Vegetables, Pasta, Side, North American, Dairy Farmers of Canada, Eggs/Dairy, Grill