Courtesy of PureZing

If you have a grill, grill vegetables, (omitting smoked salt). Otherwise, broil vegetables with smoked sea salt.

Serves 6

INGREDIENTS:

1 cup coarsely chopped fresh Italian parsley
3 Tablespoons red wine vinegar
1 Tablespoon toasted pine nuts
1 large garlic clove
1/2 cup plus 2 Tablespoons extra virgin olive oil
3/4 pound fusilli pasta
1 Tablespoon smoked sea salt (if broiling)
2 large ears fresh corn, husked
2 large zucchini, trimmed, halved lengthwise
1 large red onion, sliced into 3 large rounds

DIRECTIONS:

Blend parsley, vinegar, pine nuts and garlic in processor until parsley is finely chopped. With machine running, gradually add 1/2 cup olive oil.

Season vinaigrette to taste with sea salt and freshly ground pepper. Cook pasta till al dente. Drain and rinse under cold water. Drain again.

Transfer pasta to large bowl. Mix in 2 tablespoons vinaigrette. Brush corn, zucchini and onion with remaining 2 Tablespoons oil.

Sprinkle with snoked salt and freshly ground pepper if browing under broiler. Broil / grill vegetables until cooked through and beginning to brown. Turn often. Cool slightly. Cut kernels from corncobs. Cut zucchini and onion into 1/2-inch pieces. Add corn kernels, zucchini and onion to pasta in large bowl. Mix in enough vinaigrette to coat. Season to taste with smoked sea salt and freshly ground pepper.

Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.