Campfire Pasta With Grilled Vegetables Recipe

• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. red wine vinegar
• 2 Tbsp. minced fresh parsley
• 1 tsp dry oregano
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1 x zucchini or possibly yellow squash quartered lengthwise
• 1 med red onion, quartered
• 1 x red bell pepper, cored
• 3 x portabello mushroom caps, up to 4
• 8 ounce spaghetti">linguine or possibly spaghetti

1. The words pasta and grilling are not commonly used in the same sentence, but which should not stop the adventurous cook.
2. Lightly grilled vegetables can imbue pasta with a smoky, but not overpowering, essence.
3. Preheat the grill till the coals are gray to white.
4. In a large mixing bowl, combine the extra virgin olive oil, vinegar, parsley, oregano, cayenne, and salt.
5. Set aside.
6. When the fire is ready, arrange the vegetables on the grill.
7. Cook till the vegetables are tender, about 5 min on each side.
8. Transfer the vegetables to a cutting board, let cold slightly, and coarsely chop.
9. Toss the vegetables with the vinaigrette mix.
10. Meanwhile, in a large saucepan, bring 3 qts of water to a boil over medium-high heat.
11. Place the pasta in the boiling water, stir, and return to a boil.
12. Cook till al dente, 8 to 10 min, stirring occasionally.
13. Drain in a colander.
14. Add in the pasta to the grilled vegetable mix and toss together.
15. Serve with hot garlic bread.
16. Makes 4 servings

extra virgin olive oil, red wine vinegar, parsley, oregano, cayenne pepper, salt, zucchini, red onion, red bell pepper, portabello mushroom caps

Taken from cookeatshare.com/recipes/campfire-pasta-with-grilled-vegetables-98371 (may not work)