RIP Beloved Grill Pan, Chanukah 2006-Independence Day 2007
80 Proof and I just moved into a new apartment that has this crazy, nuclear fire alarm. It’s not battery operated so when the place gets harmlessly smokey from cooking, we can’t just undo the alarm until the smoke clears. 80 actually has to fan the alarm with a towel (amazingly funny to watch) the entire time I’m using my grill pan so the DC firefighters stay away. (And did you ever notice that when TV chefs use their grill pan it somehow never looks smokey?) Regardless, 80 demanded that the grill pan take a long hiatus, so in its honor, after the jump, is my last (for now) usage of the *grill pan.*
Independence Day Grilled Veggie Pasta Salad
Cook an entire package of fusilli pasta in boiling, salted water. (This will be enough for 2-3 parties worth.) When done add to large bowl – add much evoo. Stir every once in a while to make sure the noodles don’t stick together.
Marinate sliced red, yellow and green peppers in evoo, minced garlic, kosher salt and freshly ground black pepper. Also in that mixture, slice two zucchinis to create disks. Slice one red onion and keep them intact so the circular layers are still together – marinate, on a flat surface, in evoo, balsamic vinegar and S&P.
Much to the dismay of your smoke alarm, get your grill pan super hot. Grill veggies on both sides til they display beautiful grill marks. Let them rest on a cutting board until cool enough to chop.
In large bowl add chopped fresh rosemary and parsley along with snipped scallions. Add dashes of worcestershire sauce, and if your dentist allows you to have acidy lemon (guess who just got yelled at) you can add some squirts of that too. If you have followed my many other pasta salads, you know that dijon mustard is next to add.
Add veggies (coarsely chop the onion and slice zucchini disks in half) to pasta. Stir altogether, add more S&P and some celery salt. Taste, adjust. Leave in fridge over night and before you depart for your party (taste again!) quarter some cherry tomatoes and add to the mix.
Tastes great with a side of burger: