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Submitted by Joel Lafond, Executive Chef with the Shaarey Zedek Synagogue Catering Department
Yield – Serves 4
Ingredients
Method Cook pasta and cool. Cut peppers in half and clean out. Slice the zucchini and red onion ¼ inch thick. Season with olive oil, garlic, parsley, basil, salt and pepper. Grill vegetables, cool slightly and cut into bite-size pieces. Combine all ingredients and enjoy with your barbecue.
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Grilled
Vegetable and Feta Pasta Salad
