Elevate your Labor Day party with the vibrant flavors of our Grilled Vegetable Salad with Garlic Dressing, a medley of charred goodness that celebrates the essence of summer’s harvest. Freshly grilled vegetables, including colorful bell peppers, zucchini, and eggplant, come together to create a mouthwatering salad that bursts with natural sweetness and smoky undertones. Tossed in a zesty garlic dressing, this salad is a tantalizing symphony of textures and tastes, making it a refreshing and nutritious addition to your outdoor feast. As you gather with loved ones to bid farewell to summer, let our Grilled Vegetable Salad take center stage, offering a burst of farm-to-table freshness that will leave everyone craving seconds. Get ready to savor the simple elegance of this dish and savor the flavors of the season in every delightful forkful.

Ingredients:

  • 2   red and/or yellow sweet peppers
  • 2   Japanese eggplants, halved lengthwise
  • 2  medium zucchini or yellow summer squash, halved lengthwise
  • 1  tablespoon olive oil
  • 2  cups dried rigatoni pasta
  • 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
  • 1/4  teaspoon pepper
  • 3/4  cup cubed fontina cheese (3 ounces)
  • 1  to 2 tablespoons snipped fresh Italian parsley or parsley

Directions

1. Halve sweet peppers lengthwise; remove and discard stems, seeds, and membranes. Brush sweet peppers, eggplants, and zucchini with the 1 tablespoon oil. To grill, place vegetables on the grill rack directly over medium-hot coals. Grill, uncovered, for 8 to 12 minutes or until vegetables are tender, turning occasionally. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces. 

2. Meanwhile, cook pasta according to package directions. For dressing, in a screw-top jar combine balsamic vinegar or red wine vinegar, olive oil, water, bottled roasted minced garlic, salt, and pepper. Cover and shake well. 

3. Drain pasta. Rinse with cold water; drain again. In a large bowl combine pasta and grilled vegetables. Pour dressing over salad. Toss lightly to coat. Stir in cheese; sprinkle with parsley. 

Makes 4 servings.