Place the peppers directly on the grill. You want to get some nice grill marks on them before removing.
Yum! The chicken breast on the right is mine. :) I love a little char on my meat, so my husband kindly left mine on a little longer! Now that your peppers have a nice char. Let them cool and then remove the skins. They should fall off easily.
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Grilled Sweet Pepper and Summer Vegetable Pasta Salad
Yield: 5-6 servings
Ingredients
- 6 oz whole grain spaghetti, cooked, drained, and cooled
- 1/4 C fat-free or light Italian dressing
- 1/2 lb zucchini, finely sliced and quartered
- 1/2 lb summer squash, finely sliced and quartered
- salt and pepper to taste
- 2 cloves of garlic, coarsely minced
- olive oil
- 5 small sweet peppers, grilled with skins removed and finely sliced
- Parmesan cheese, for sprinkling
Directions
- In a large bowl, toss together the cooked spaghetti noodles and Italian dressing. Set aside.
- Lightly drizzle a frying pan with olive oil. Add in the zucchini, summer squash, and garlic. Stir to coat. Sprinkle with salt and pepper to taste. Cook over medium-high heat until zucchini and summer squash soften and start to brown. Remove from heat and cool.
- Add the grilled sweet peppers to the noodles. Once zucchini and summer squash have cooled, pour entire contents of frying pan into the noodle mixture. Toss to evenly distribute the vegetables throughout the noodles.
- Sprinkle with Parmesan cheese. Serve immediately or refrigerate before serving. Store all leftovers in the refrigerator.