Grilled Vegetable Primavera
- 2 large carrots, halved lengthwise
- 2 zucchini, halved lengthwise
- 2 yellow squash, halved lengthwise
- 8 ounces haricots vert or thin green beans
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon coarsely ground black pepper
- 1 garlic clove, minced
- 2 tablespoons slivered fresh basil
- 1 tablespoon chopped fresh oregano
- 12 ounces uncooked bucatini pasta
- 1 (8-ounce) container creme fraiche
- Garnishes: fresh basil, fresh oregano
- Place first 4 ingredients in a large bowl. Combine oil, 1/2 teaspoon salt, and next 4 ingredients in a small bowl. Pour 1 tablespoon oil mixture over vegetables, tossing to coat. Marinate 15 minutes.
- Preheat grill to medium-high heat (350u0b0 to 400u0b0). Grill vegetables 5 minutes or until tender. Cut into bite-size pieces. Cover and keep warm.
- Prepare pasta according to package directions. Toss hot pasta with creme fraiche and remaining oil mixture. Stir in remaining 1/2 teaspoon salt. Toss pasta with vegetables; garnish, if desired. Serve immediately.
carrots, zucchini, yellow squash, haricots vert, extra virgin olive oil, salt, ground black pepper, garlic, basil, fresh oregano, bucatini pasta, crueme fraueeche, fresh basil
Taken from www.myrecipes.com/recipe/grilled-vegetable-primavera (may not work)