8 oz. linguini
3 cloves garlic, minced
1 tbsp. red wine vinegar
1 tbsp. brown sugar
6 tbsp. chunky peanut butter
1/4 c. soy sauce
6 tbsp. sesame oil
3 tbsp. hot chili oil (available Asian grocery)
1 yellow zucchini
1 green zucchini
1 tomato
1 cucumber
1 red pepper
1 green pepper
1 scallion
5 tbsp. toasted sesame seeds (available in Asian grocery)

Bring pot of water to boil, cook and drain linguini, rinse with cold water, set in mixing bowl. Place garlic, vinegar, brown sugar, peanut butter and soy sauce in a food processor, process 1 minute. Add sesame and hot chili oil through tube slowly. Slice all vegetables and toss with linguini. Add the sauce and 4 tablespoons sesame seeds, toss completely and top with 1 tablespoon sesame seeds.