Prep time | 5 mins

Cook time | 21 mins

Total time | 26 mins

INGREDIENTS

• 1 lb. gluten free pasta

• 1 ear corn, shucked

• 1 tablespoons olive oil

• 2 red pepper, 1" cubes

• ½ red onion, 1" cubes

• 1 zucchini, ¼" slices

• 1 squash, ¼" half moon slices

• 12 oz. sweet trio tomatoes

• salt & pepper to season

Basil Pesto:

• 2 cups fresh packed basil

• ¼ cup pine nuts

• ½ tsp. salt

• ¼ tsp. pepper

• 1 clove garlic

• 1 tsp. lemon zest

• ⅓ cup of olive oil

• ¼ cup of shredded or grated parmesan cheese

Instructions

Preheat grill to medium high heat, about 375-400 degrees F.

1. To a food processor add fresh basil, pine nuts, salt, pepper, a garlic clove and lemon zest. Pulse until the basil is finely chopped. Slowly pour the olive oil in and continue to pulse until the mixture is smooth and forms a sauce.

2. Pour mixture into a bowl and fold in the parmesan cheese and set aside.

3. To a large bowl add red pepper, red onion, zucchini and squash. Drizzle 1 tablespoon of olive oil over and season with salt and pepper. Toss to coat all the veggies.

4. Put veggies in a grill basket and grill until charred, about 5-7 minutes, tossing throughout. Remove from grill and add tomatoes to the basket. Grill until the tomatoes start to burst, about 3-4 minutes.

5. In the meantime also add ear of corn to the grill. Grill each side for 3-4 minutes, until slightly charred.

6. Bring a pot of water to a boil and add gluten free pasta to it. Cook until al dente, according to cooking directions on box. (usually 8-10 minutes)

7. Drain and rinse noodles. Pour noodles into a large bowl with the pesto. Gently toss the noodles with the pesto until the noodles are coated. Add in the grilled vegetables and toss.

8. Serve.