Guest guest Posted April 26, 2002 Report Share Posted April 26, 2002 MIXED BOUNTY GRILLIngredients------------------------------- 8 ounces (2 1/2 cups) uncooked dried rotini or whole wheat corkscrew pasta- 2 yellow and/or red bell peppers, coarsely chopped- 1 medium red onion, coarsely chopped- 1/2 pound (6) asparagus spears, coarsely chopped- 1/4 cup cider vinegar- 3 tablespoons olive oil- 1 tablespoon dried oregano leaves- 2 teaspoons finely chopped fresh garlic- 2 teaspoons Dijon-style mustard- 1 teaspoon salt- 4 cups coarsely chopped tomatoesCooking Instructions:Cook rotini according to package directions. Drain. Keep warm. Meanwhile, cook peppers and onion over medium heat in large grill pan, stirring occasionally, until softened (5 to 7 minutes). Add asparagus; continue grilling until vegetables are crisply tender (4 to 6 minutes). Combine vinegar, oil, oregano, garlic, mustard and salt in large bowl with wire whisk. Add tomatoes; toss gently.Add grilled vegetables to tomato mixture; toss gently to coat. To serve, spoon rotini onto serving platter; top with vegetables.Yield: 6 servingsNutrition Facts (1 serving)------------------------------Calories: 250Protein: 7 gCarbohydrate: 40 gFat: 8 gCholesterol: 0 mgSodium: 410 mgFiber: 4 g Games - play chess, backgammon, pool and more Quote Link to comment Share on other sites More sharing options...
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