ingredients

• 2    red and/or yellow sweet peppers
• 2    Japanese eggplants, halved lengthwise
• 2  medium  zucchini or yellow summer squash, halved lengthwise, or 8 to 10 yellow sunburst or pattypan squash*
• 1  tablespoon  olive oil
• 2  cups  dried tortiglioni or rigatoni
• 3  tablespoons  balsamic vinegar or red wine vinegar
• 2  tablespoons  olive oil
• 1  tablespoon  water
• 1  teaspoon  bottled roasted minced garlic
• 1/4  teaspoon  salt
• 1/4  teaspoon  pepper
• 3/4  cup  cubed fontina cheese (3 ounces)
• 1  to 2 tablespoons  snipped fresh Italian parsley or parsley

directions

1. Halve sweet peppers lengthwise; remove and discard stems, seeds, and membranes. Brush sweet peppers, eggplants, and zucchini with the 1 tablespoon oil. To grill, place vegetables on the grill rack directly over medium-hot coals. Grill, uncovered, for 8 to 12 minutes or until vegetables are tender, turning occasionally. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces.

2. Meanwhile, cook pasta according to package directions. For dressing, in a screw-top jar combine balsamic vinegar or red wine vinegar, olive oil, water, bottled roasted minced garlic, salt, and pepper. Cover and shake well.

3. Drain pasta. Rinse with cold 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. Makes 4 servings.

*Note: If using sunburst or pattypan squash, precook for 3 minutes in a small amount of boiling water before grilling.

Make-Ahead Tip: Cut up cheese; wrap and refrigerate up to 24 hours. Prepare dressing; cover and refrigerate up to 24 hours. Remove from refrigerator about 15 minutes before tossing with salad.