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Serves: 4
2 red
peppers
3 zucchini
2 corn cobs
1/3 cup olive oil
1/4 cup red
wine vinegar
2 tablespoons chopped fresh thyme or oregano
1 tablespoon
Dijon mustard
1/2 teaspoon salt
1/4 teaspoon each pepper and sugar
3/4 pound boneless skinless chicken breasts
4 cups fusilli noodles
Seed and core red peppers; cut into 1-inch wide strips. Cut
zucchini diagonally into 1/2 inch thick slices. Brush corn and zucchini with 2
tablespoons of the oil.
On lightly greased grill over medium heat and with
lid closed, cook vegetables, turning corn often and peppers and zucchini
halfway through cooking time until tender. Cool.
Slice kernels off corn and
transfer to a large bowl. Cut red pepper strips into 3/4-inch chunks; add to
bowl along with zucchini slices. Meanwhile, whisk together remaining oil,
vinegar, thyme, mustard, salt, pepper and sugar.
Brush 2 tablespoons of the
dressing over chicken. Grill chicken over medium-high heat with lid closed
until no longer pink inside.
Slice into thin strips.
Cook pasta until
tender but firm. Drain and rinse under cold water. Add to vegetables along with
remaining dressing; toss to coat.
Top with chicken.
