Canned chicken soup with a bit of oregano and lemon juice, accompanied by warm pita bread, starts the meal with the proper Greek flavors. Purchased baklava and strong coffee splashed with ouzo conclude the dinner in a spirited way.

2 servings; can be doubled.

INGREDIENTS

  • 1/2pound penne pasta2small zucchini, quartered lengthwise, cut into 2-inch strips
  • 1medium-size red bell pepper, cut into 2×1/2-inch strips
  • 1/2cup bottled balsamic vinaigrette1/2cup crumbled garlic-and-herb feta cheese (about 2 ounces)
  • 2tablespoons chopped fresh mint

    DIRECTIONS

    Preheat broiler. Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta and place in large bowl.


    Meanwhile, combine zucchini and bell pepper in medium bowl. Add 3 tablespoons vinaigrette and toss to coat. Arrange vegetables on broiler pan; sprinkle with pepper. Broil vegetables until just tender and beginning to brown, stirring occasionally, about 10 minutes.


    Add vegetables to bowl with pasta. Mix in remaining vinaigrette, cheese and mint. Season with salt and pepper.