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Ingredients

•   Dressing:
• 1/3 cup  white-wine vinegar
• 2 teaspoons  Dijon mustard
• 3/4 teaspoon  salt
• 1/4 teaspoon  black pepper
• 2/3 cup  extra-virgin olive oil
• 3 cloves  garlic, finely chopped
• 1 tablespoon  chopped fresh thyme
• 1 tablespoon  chopped fresh oregano
•   Vegetables and Pasta:
• 2   sweet red peppers (about 1 pound), cored, seeded, sliced 1 inch wide
• 2 medium-size  zucchini (about 1 pound), sliced lengthwise 1/2 inch thick
• 1 medium-size  summer squash (about 1/2 pound), sliced lengthwise 1/2 inch thick
• 1 large  red onion, peeled and cut into 1/2-inch-thick wedges
• 3 medium-size  tomatoes (about 1-1/2 pounds), cored and halved crosswise
• 1 pound  linguine, cooked following package directions
• 1/4 cup  firmly packed fresh basil, rinsed, dried, cut into thin strips
• 1/2 pound  fresh mozzarella, cut into 1/4-inch-thick slices

Description

This Is A Fun Side-dish Recipe To Serve At Backyard Barbecues. Grill The Vegetables First And Then Assemble While The Meat Cooks.

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