Fusilli with Grilled Vegetables
12 oz Fussili pasta
1/2 Cup Olive Tap Garlic Olive Oil
2 tbsp. Olive Tap Premium White Balsamic Vinegar
1 small package of Cherry tomatoes
1 large Zucchini, cut lengthwise into 1/4 inch strips
1 large Green Pepper, seeded and cut into 1 inch strips
1 medium yellow onion, cut into quarters lengthwise.
1/4 cup sliced black olives
2 cloves of minced garlic.
Grated cheese (Parmesan or Romano)
Cook the pasta according to directions. Drain and coat with a small amount of Olive Oil and when cool, toss lightly and refrigerate.
Heat up your grill. You will want some hot spots to help create a slight char on the vegetables. Place the prepared vegetables in a bowl and coat lightly with some Olive Oil. Sprinkle with some sea salt. Place on the grill, using an optional vegetable grate if the spaces are too wide. Cook, turning as necessary to get grill marks on the Zucchini, peppers and onion. Be careful to not overcook. You do not want them to be limp.
The tomatoes should be cooked until the skins split and some charring occurs. Do not overcook the tomatoes as the juices will drain out. Set the vegetables in a bowl as they are done. Allow to cool.
When ready to serve, combine the pasta, garlic, grilled vegetables and olives in a bowl. Pour the Olive Oil and Balsamic Vinegar on top and toss lightly. Top with a sprinkling of cheese and serve immediately, or keep chilled in the refrigerator until ready.