Recipe of the Month

• 2 tablespoons extra-virgin olive oil
• 10 large fresh tomatoes, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped onion
  
• 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/8 teaspoon freshly ground black pepper
• 2 red peppers, sliced into chunks
• 1 yellow summer squash, sliced lengthwise
• 1 zucchini, sliced lengthwise
  

To prepare:

To make the marinara sauce, in a heavy skillet, heat 1 tablespoon of the
olive oil over medium-high heat. Add tomatoes, salt, garlic, chopped onions,
basil, sugar, oregano and black pepper. Simmer uncovered until the sauce
thickens, about 30 minutes.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler
(grill). Away from the heat source, lightly coat the grill rack or broiler
pan with cooking spray. Position the cooking rack 4 to 6 inches from the
heat source.

Brush the red peppers, squash, zucchini and sweet onion with the remaining
olive oil. Place the vegetables on the grill rack or broiler pan. Grill or
broil, turning as needed, until the vegetables are tender, about 5 to 8
minutes. Transfer the vegetables to a bowl and set aside.

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and
cook until al dente (tender), about 10 to 12 minutes, or according to
package directions. Drain the pasta thoroughly.

Divide the pasta evenly among individual plates. Top with the marinara sauce
and grilled vegetables. Serve immediately.