4 medium zucchini, sliced
3 bell peppers, red and/or yellos, cored, seeded and cut lengthwise into strips
2 cups cherry tomatoes (can also use sun-dried tomatoes in addition to or in place of)
salt and freshly ground black pepper
1/4 cup olive oil
2 cups fresh (about 4 ears) or frozen/defrosted corn kernels
2 tablespoons butter
1 pound fusilli, bow ties, or penne pasta, cooked according to package directions
Mustard Vinaigrette
3 tablespoons whole-grain mustard
2 medium garlic cloves, minced
1/4 cup fresh lemon juice
2 tablespoons sherry vinegar (if you don’t have sherry vinegar, just use rice vinegar)
1-2 teaspoons honey
1/2 cup extra virgin olive oil
1/4 cup finely chopped basil
salt and pepper to taste
1/2 cup freshly grated Parmesan cheese
Pre-heat the oven to 425 degrees F. Place the onions, zucchini, bell peppers, and cherry tomatoes in a roasting pan. Season with salt and pepper and toss with the olive oil to coat evenly. Roast for 30-40 minutes, turning the vegetables once during cooking.
In a large skillet melt the butter and add the corn. Lightly salt and pepper the corn. Stir frequently and once you see a little caramelising (deep golden brown) on the corn, it is done. Set aside.
Cook the pasta according to the package directions. Drain well.
Place the pasta in a large bowl, add the vegetables to the pasta and mix well.
To make the dressing: In a small bowl, combine the mustard, garlic, lemon juice, sherry vinegar, honey, and salt and pepper. Slowly whisk in the olive oil until blended. Pour over the pasta and vegetables. Then sprinkle the chopped basil and Parmesan to mix to combine evenly. Taste for seasoning. Serve warm or at room temperature. You can also refrigerate and serve chilled.
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