Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Grilled Fennel, Corn And Red Pepper Salad
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- #72857
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 medium red bell pepper
4 tablespoons extra virgin olive oil, divided
1 1/2 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1 fresh fennel bulb
2 cloves garlic, unpeeled
2 ears corn on the cob
1 1/2 cup cooked fusilli or rotini pasta
1 tablespoon rice vinegar
directions
Heat grill to medium. Remove stem and seeds from pepper. Cut pepper and fennel lengthwise into halves.
Blend 2 tablespoons olive oil, thyme, kosher salt, pepper and dry mustard in small bowl.
Brush pepper, fennel, garlic and corn lightly with olive oil mixture. Put vegetables on grill (If garlic is small enough to fall through grill, put on small piece of foil. Remove garlic when soft).
Grill for 7-9 minutes or until tender-crisp, turning once and brushing with remaining oil mixture. Remove from grill.
Coarsely chop pepper and fennel and put in a medium bowl. Finely chop or mince garlic, and cut kernels from corn cobs.
Combine garlic, corn, pepper, fennel and pasta. Toss to mix. Drizzle with vinegar and remaining oil.
added by
SweetSage1
nutrition data
Nutritional data has not been calculated yet.
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