Minimally Invasive

This isn’t much of a recipe, really — just a few things that taste good together and go really well with pasta. It’s infinitely adaptable, so you can substitute other seasonal veggies or just something else you like more than the ones I used. Enjoy.

1 jar roasted red peppers (or roast your own — 3 should do it)
1 head garlic
1 clove chopped garlic
1/2 tablespoon olive oil
2 zucchini
1 small onion
1 oz. goat cheese
1 teaspoon chopped fresh thyme
chipotle chili powder, to taste
cayenne pepper, to taste
salt, to taste
grated cheese for topping

Heat grill. Cut the top off of the head of garlic, drizzle with olive oil, and wrap in foil. Slice the top and bottom from the zucchini and cut lengthwise into 1/4? strips. Peel outer layer of onion and marinate with zucchini in olive oil, chopped garlic, and a little salt until grill is ready to go.

Grill vegetables over high heat, turning occasionally, until zucchini and onion are lightly charred and garlic is soft when lightly pressed.

Into food processor, place roasted peppers, thyme, roasted garlic, goat cheese, chipotle chili powder, and cayenne pepper. Pulse until well blended. Taste, and adjust seasoning.

Dice zucchini and onion or just blend them into the sauce — I like my sauce a little chunky so I kept them separate. Top your favorite pasta with a little of the sauce, zucchini and onion, and grated cheese.

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