Ingredients:
2 tablespoons red wine vinegar
2 tablespoons water
3/4 teaspoon salt
1/2 teaspoon minced garlic
1/8 teaspoon pepper
2 teaspoons extra virgin olive oil
3 ripe tomatoes, cut in 1/4-inch chunks
olive oil nonstick cooking spray
1 large red bell peppers, cored and quartered
2 medium zucchini, halved lengthwise ( about 8 oz each)
1 medium yellow squash, halved lengthwise ( about 8 oz each)
1 large red onions, sliced 1/2-inch thick
4 cups uncooked bow tie pasta, cooked according to directions,drained and rinsed,with running cold water
1/2 cup chopped fresh basil leaves
Directions:
Whisk Dressing ingredients in a large bowl.
Stir in tomatoes and let stand at least 20 minutes to extract juices.
Meanwhile heat barbecue grill, ridged cast-iron grill pan or broiler.
Spray vegetables with cooking spray.
Grill or broil, turning as needed, until slightly charred and tender: peppers 16 to 18 minutes; squashes 13 to 15 minutes; onions 10 to 12 minutes.
Remove to a cutting board.
Cut peppers in 1/2-inch-wide strips, squashes in bite-size chunks and separate onion slices into rings (cut large rings in half).
Add to bowl along with pasta.
Toss to mix and coat.
Serve at room temperature.
Servings: Serve
Time preparation: 20 min.
Time total: 38 min.