Ingredients
Scale
- 2 mini zucchini (washed and sliced into coins about)
- 1/4 inch thick 6 mini eggplant (washed and sliced into coins about)
- 1/4 inch thick 2 spring onions (stems removed and sliced into coins)
- 1 orange bell pepper (seeded and sliced into larger slices)
- 4 asparagus (bottoms removed and sliced into)
- 2 inch pieces Colavita Olive oil
- Salt
- Pepper
- 1 bag of Colavita tri-color pasta
Dressing
- 1/2 cup of Colavita olive oil
- 1/4 cup of Colavita white balsamic vinegar
- 2 cloves of garlic (minced)
- 1 tablespoon of Dijon mustard
- Salt and pepper
- Red pepper flakes (1 or 2 pinches)
- 1 teaspoon of Italian seasoning
Instructions
- Place all of your vegetables into a large bowl and toss with olive oil (a light coating). Salt and pepper. Give that a good toss. Place them on a large piece of foil on your grill or if you have a grilling basket – add them to that and cover your grill. Flip them every 5-10 minutes or so. Total cooking time about 20 minutes.
- While grilling the vegetables, bring a medium pot of water to a boil and add a good pinch of salt. Once that’s boiling, add your pasta and follow the cooking time suggested on the package.
Dressing
- Place all of the ingredients into your container. Place the lid on securely and vigorously shake until combined.
Assembly
- Once the pasta is al dente, drain and place in a large bowl. Add your grilled vegetables and drizzle your dressing over the top. Toss and then taste. Add additional dressing as needed.
- Category: Pasta, Primi
- Cuisine: Italian-Inspired