Ingredients:
1 1/2 cups yellow squash, julienne-cut
1 1/4 cups carrots, julienne-cut
1 cup sliced onions, vertically sliced
1 cup zucchini, julienne-cut
1 cup red bell peppers, julienne-cut
1 tablespoon olive oil
4 boneless skinless chicken breasts
1/2 teaspoon dried basil
1/2 teaspoon dry oregano
1/4 cup balsamic vinegar
1/4 cup fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 garlic cloves, crushed
1 (12 ounce) boxes ziti pasta, cooked
2 tablespoons fresh basil, chopped
16 cherry tomatoes, halved
feta cheese, to garnish
Directions:
Preheat oven to 450 degrees.
Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
Prepare grill.
Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen. Cool; cut into 1/4 inch wide strips.
Combine all ingredients for the vinaigrette, with a whisk.
Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.
Servings: 6-8
Time preparation: 30 min.
Time total: 60 min.