1 small summer squash, sliced into rounds
1 small zucchini, sliced into rounds
1 red pepper
5 sundried tomatoes in oil, finely chopped
boccocini cheese, cut into bite-size pieces
1 tbsp fresh, chopped parsley
1 tbsp fresh, chopped basil
half of a lemon
1 box of pasta (I used bowtie)
1 large clove of garlic, grated
1 tsp dijon mustard
3 tbsp sherry vinegar
2 tbsp rice vinegar
2 tbsp honey
1/3 C olive oil
salt and pepper to taste
1. The night before, roast the pepper and zucchini: Place zucchini and squash on a baking sheet. Sprinkle with salt and pepper and olive oil. Roast for about 5 minutes per side on 400 F. Remove from oven and squeeze lemon over them. For the pepper: place whole pepper on a baking sheet. Rub with olive oil and salt. Roast at 425 F for 45 minutes, or until nicely charred. Place in a bowl and cover with plastic wrap. Wait for 15 minutes or until cool to the touch. Peel off skin and remove seeds then chop into pieces.
2. Boil pasta in well-salted pasta, rinse in cold water and drain well. Meanwhile mix dressing.
3. Place remaining ingredients in a large bowl, add pasta, roasted vegetables and dressing. Toss to combine. Refrigerate for at least 30 minutes before eating.