Grilled veggies A la Mediterranean with Cheddar
1 red and 1 yellow sweet bell pepper
1/2 of a spanish onion
2/3 cup (160 ml) Balsamic Vinaigrette
1 lb (450 g) penne or rotini pasta
8 oz (250 g) Canadian Old Cheddar cheese, cubed
Cook pasta according to package and set aside.
Remove core and cut peppers into quarters. Cut zucchini and onion into 3/4 inch (18 mm) slices. Brush vegetables lightly with some of the Balsamic Vinaigrette and barbecue over medium heat until vegetables are cooked as desired.
Cut all vegetables into chunks. Combine vegetables, cooked pasta and all but 1/2 cup (125 mL) of the cheese with remaining Balsamic Vinaigrette. Add salt and pepper to taste.
Top with reserved cheese and parsley.
Complementary Wines: Cabernet Franc Light-Bodied, Cocktails: Gin, Orvieto, Pinot Grigio/Pinot Gris, Valpolicella
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