Grilled patty pan squash with lemon aïoli, sun-dried tomatoes, green onions, sweet peppers and fresh oregano..
For the aïoli
1/2 cup extra virgin olive oil
1 small egg yolk
1 tablespoon fresh lemon juice
1-2 garlic cloves
pinch sea salt
a few drops of water
Mince the garlic and macerate in the lemon juice for several minutes, then combine with egg yolk, salt and water in a large bowl. Whisk in olive oil in a slow, steady stream.
Lightly oil 1/4 inch slices of patty pan squash, trimmed greened onions and sweet peppers with virgin olive oil (not extra virgin) and season with sea salt and cracked pepper.
Grill vegetables until tender and browned along the edges. Keep warm.
Meanwhile, prepare saffron fettuccine according to package directions (or make your own). Use the hot pasta water to re-hydrate the sun-dried tomatoes. Toss the pasta in a spoonful of olive oil.
Arrange pasta in center of plate and surround with grilled vegetables. Dress with aïoli, chopped sun-dried tomatoes and fresh oregano.