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

1. 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.
2. 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.
3. 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)