|1 pkg (340 g)||Catelli Gluten Free Spaghetti|
|1/3 cup (75 mL)||balsamic vinegar|
|3 tbsp (45 mL)||olive oil|
|3||cloves garlic, minced|
|3/4 tsp (4 mL)||each salt and pepper|
|1||orange pepper, quartered|
|1||each baby zucchini and eggplant, thickly sliced|
|1||sweet onion, cut into thick rings|
|4 cups (1 L)||cherry tomatoes (about 2 pints)|
|1 cup (250 mL)||fresh basil leaves, minced|
|Crumbled goat cheese (optional)|
Preheat grill to medium and grease well. Whisk vinegar with oil, garlic, salt and pepper. Place peppers, zucchinis, eggplants, onions and cherry tomatoes in a large bowl. Mix vegetables with 2 tbsp (30 mL) of the balsamic mixture. (To facilitate cooking, thread the tomatoes onto wet wooden skewers and poke the skewers through the sides of the onion rings to keep them intact while cooking.)
Grill vegetables, turning as necessary, for 12 to 18 minutes or until tender. (Remove all cooked vegetables and place on a baking sheet. Transfer grilled tomatoes into the bowl used to mix the vegetables.)
Chop all grilled vegetables (except tomatoes) finely. Mash tomatoes with a ricer or fork. Mix with chopped grilled vegetables and remaining balsamic mixture.
Meanwhile, cook spaghetti according to package directions, for 7 minutes. Mix hot pasta and basil gently into vegetable mixture. Top with goat cheese (optional).
Soak the wooden skewers in hot water for 30 minutes before skewering the tomatoes and onion.
Replace the crumbled goat cheese with feta or parmesan.
Garnish with grilled shrimp, chicken or steak to increase protein.