Grilled vegetable salad

Delight in the vibrant flavors of a grilled vegetable salad, bursting with smoky goodness and a medley of fresh, seasonal produce. Perfect for a healthy and flavorful meal.

Ingredients:

• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 tablespoons olive oil
• 1 cup finely chopped Italian parsley
• 1 garlic clove peeled
• 450g tri-colored fusilli pasta
• 1 1/2 tablespoons olive oil
• 1 small garlic clove, finely minced
• 2 tablespoons olive oil
• 2 large red bell peppers, seeded, cut in half
• 2 large ears fresh corn, husked
• 2 large zucchini, sliced (1/2-inch thick)
• 1 large red onion, sliced (1/3-inch)

Instructions:

1. Combine 1 tablespoon vinegar, salt, and pepper in a medium bowl. Use a whisk to mix until well combined. Gradually add 2 tablespoons of olive oil while whisking until the mixture is emulsified. Repeat the process with another tablespoon of vinegar and 2 more tablespoons of olive oil until emulsified. Finish by stirring in parsley and adding the garlic clove. Chill in the refrigerator until needed. Cook the pasta according to the package instructions, then drain and rinse with cold water. Add the cooked pasta to the bowl, toss it with olive oil and garlic, and set aside.
2. Coat the vegetables with olive oil. Grill peppers, corn, zucchini, and red onion on high heat until they are charred and soft. Once grilled, remove from heat. Cut the corn kernels off the cob and roughly chop the rest of the vegetables. Combine the grilled vegetables with the prepared vinaigrette and pasta. Serve the dish at room temperature.

Summary:

• Calories: 3356 kcal
• Fat: 143 g
• Protein: 83 g
• Carbs: 453 g
• Potassium: 4767 mg
• Magnesium: 552 mg