Ingredients: 2 tbl olive oil 2 tbl red wine vinegar 2 tbl chopped fresh parsley 1 tsp dried oregano 1/4 tsp cayenne pepper 1/2 tsp salt 1 x zucchini or yellow squash quartered lengthwise 1 med red onion, quartered 1 x red bell pepper, cored 3 x portabello mushroom caps, up to 4 8 oz linguine or spaghetti

Method:
The words pasta and grilling are not commonly used in the same sentence, but that shouldn't stop the adventurous cook. Lightly grilled vegetables can imbue pasta with a smoky, but not overpowering, essence.

Preheat the grill until the coals are gray to white.

In a large mixing bowl, combine the olive oil, vinegar, parsley, oregano, cayenne, and salt. Set aside.

When the fire is ready, arrange the vegetables on the grill. Cook until the vegetables are tender, about 5 minutes on each side. Transfer the vegetables to a cutting board, let cool slightly, and coarsely chop. Toss the vegetables with the vinaigrette mixture.

Meanwhile, in a large saucepan, bring 3 quarts of water to a boil over medium-high heat. Place the pasta in the boiling water, stir, and return to a boil. Cook until al dente, 8 to 10 minutes, stirring occasionally.

Drain in a colander.

Add the pasta to the grilled vegetable mixture and toss together. Serve with warm garlic bread.

Makes 4 servings