For a milder garlic flavor, apply olive oil to garlic then roast or sauté until tender.

INGREDIENTS

2 tbsp. extra virgin olive oil
2 yellow zucchini
2 large red, green or yellow bell peppers
1 lb. fusilli pasta, cooked
1 cup fresh baby spinach
2-3 cloves garlic
1/2 pint grape tomatoes, halved
1 medium red onion, sliced thinly
2 tbsp. fresh basil, chopped
1/2 cup balsamic vinaigrette
1/2 tsp. freshly ground black pepper
1/4 tsp. sea salt (or to taste)
1/4 tsp. Italian seasoning
1/4 lb mozzarella, bocconcini, provolone or Muenster cheese

• Slice zucchini and other preferred veggies diagonally with half inch thick.
• Prepare the peppers by washing them and removing the core and seeds before chopping them coarsely.
• Refer to package instruction for pasta cooking. Drain well and toss in the baby spinach.
• Cut washed tomatoes in halves. Slice the onions thinly. Crush the peeled garlic while in olive oil.
• Wash the basil leaves and chop before adding to oil.
• Toss all the rest of the ingredients in a large bowl along with oil, balsamic vinaigrette, sea salt and black pepper.
• Makes 6 servings.