GRILLED-VEGETABLE PASTA SALAD If you're using sunburst or patty pan squash, you'll need to cook them for 3 minutes in a small amount of boiling water before grilling so they'll be nicely done at the same time as the rest of the vegetables. 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 rigatoni or penne pasta Roasted Garlic Dressing (recipe follows) 3/4 cup cubed fontina cheese (3 ounces) 1 to 2 tablespoons snipped fresh Italian parsley or parsley

Halve peppers lengthwise; remove and discard stems, seeds, and membranes. Brush peppers, eggplants, and zucchini with oil.

For a charcoal grill, arrange vegetables on the grill rack directly over medium-hot coals. Grill, uncovered, for 8 to 12 minutes or until vegetables are tender, turning occasionally.

For a gas grill, preheat grill. Reduce heat to medium-high. Arrange vegetables on the grill rack; cover and grill as above.

Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again. Combine pasta and grilled vegetables in a large bowl. Pour dressing over salad. Toss lightly to coat. Stir in cheese and sprinkle with parsley.

Makes 4 servings.

ROASTED GARLIC DRESSING: Combine 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, and 1/4 teaspoon pepper in a screw-top jar. Cover and shake well to mix. Makes about 1/3 cup.

1 Serving - Calories: 369, Fat: 19g (Saturated: 6g), Cholesterol: 61mg, Sodium: 317mg, Carbohydrate: 40g, Protein: 12g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]