Trader Tuesday : Grilled Summer Pasta

This is our favourite summer recipe to cook on the BBQ. It tastes amazing and makes wonderful leftovers, which never last very long!

MARINADE

¾ Cup olive oil

½ lemon juiced

2 TBSPS dried basil or oregano

Salt and Pepper to taste

(we often use just pre-made grill spice for vegetables for the marinade, and I don't think I've ever put lemon juice on it...)

VEGGIES

1 yellow pepper seeded, cut in chunks

1 red pepper seeded, cut in chunks

1 orange pepper seeded, cut in chunks

1 medium sweet potato, thinly sliced (Pre-cook in microwave until 50% done) (we often leave out the sweet potato... it's yummy, but also kind of a pain. We replace it with more peppers, usually... green ones are good.)

1 red onion, sliced

2 zucchinis, sliced

Prepare:

1 bag of fusili pasta (cooked)

1 cup goat cheese, chopped

1 cup FRESH basil, chopped

1 cup field tomatoes, finely diced

¼ cup pine nuts, toasted (Do not burn the pine nuts. Burnt pine nuts are bad for a marriage. The first time we made this recipe together, I burned the pinenuts, much to my husband's distress. Then he burned the pine nuts the next time so badly that they left little pine nut shadows in the bottom of the pan. I felt vindicated and probably gloated quite a lot.)

Mix together marinade and Veggies. Grill Veggies on a hot BBQ until soft and slightly charred.

Mix while hot with cooked fusili, goat cheese, fresh basil, diced tomatoes and pinenuts. Serve and garnish with freshly ground black pepper.