Guest guest Posted June 8, 1999 Report Share Posted June 8, 1999 Grilled Vegetable Pasta Salad Minty Couscous Salad with Grilled Asparagus * Exported from MasterCook * Grilled Vegetable Pasta Salad Recipe By :Vegetarian Grill, Andrea Chesman Serving Size : 8 Preparation Time :0:00 Categories : Salads and Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound elbow macaroni -- or alternative 3 tablespoons extra-virgin olive oil or herb-flavored oil 2 garlic cloves 1/2 teaspoon fresh rosemary -- crushed or more to taste 1 small radicchio -- sliced 1/4 " thick 1 small onion -- cut into slivers 1 red bell pepper -- julienned 1 green bell pepper -- julienned 1 pound asparagus -- trimmed and julienned may substitute green beans or zucchini 1/2 cup fresh basil -- loosely pack 1 lemon -- juiced add more to taste Salt and black pepper 1. Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place. 2. Bring a large pot of salted water to a boil. Add the pasta and cook until just tender. Drain and rinse thoroughly to cool. Place in a large bowl and toss with 1 tablespoon of the oil. 3. Combine the remaining 2 tablespoons oil, the garlic, and rosemary in a large bowl. Add the radicchio, onion, peppers, and asparagus or other vegetable and toss to coat. 4. Grill the vegetables, tossing frequently, until lightly charred, about 5 minutes. 5. Toss the vegetables with the pasta, basil, and lemon juice. Season with salt and pepper to taste. 6. Serve at room temperature. --Sources-- Copyright: 1998: Harvard Companion Press Vegetarian Grill, Andrea Chesman, pg 111 Contributor: Pat Hanneman for VegRecipe 6/99 Description: " Make this salad with any short pasta: farfalle, shells, twists or orecchiette. " - - - - - - - - - - - - - - - - - - - Per serving: 280 Calories (kcal); 6g Total Fat; (19% calories from fat); 9g Protein; 48g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : The trick to making pasta salads with great flavor is to coat the cooked pasta with a little olive oil so it doesn’t absorb all the dressing. Nutr. Assoc. : 0 0 2130706543 0 3399 1221 0 0 0 0 2130706543 2130706543 0 0 2130706543 0 * Exported from MasterCook * Minty Couscous Salad with Grilled Asparagus Recipe By :Vegetarian Grill, Andrea Chesman Serving Size : 6 Preparation Time :0:00 Categories : Salads and Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups couscous 1/2 teaspoon salt 2 1/4 cups boiling water 1/4 cup fresh lemon juice 1/2 teaspoon Dijon mustard 1/2 cup extra-virgin olive oil 1 pound asparagus -- trimmed and cut into 2-inch lengths 3/4 cup crumbled feta cheese 1/2 cup imported black olives 1/4 cup chopped fresh mint Salt and freshly ground black pepper 1. Prepare a medium fire in the grill with a lightly oiled vegetable grill rack in place. 2. Combine the couscous, salt, and boiling water in a large bowl. Cover and let stand until the couscous is tender and the water is absorbed, about 10 minutes. Fluff with a fork. 3. Meanwhile, whisk together the lemon juice and mustard in a medium size bowl. Slowly pour in the olive oil and whisk constantly until the oil is emulsified. Add the asparagus and toss to coat. 4. Lift the asparagus from the marinade with a slotted spoon and grill, tossing occasionally, until tender, about 8 minutes. 5. Add the grilled asparagus to the couscous along with the feta, olives, mint, and any remaining marinade. Season with salt and pepper to taste. 6. Serve at room temperature. Variations: Broccoli or green beans can be substituted for the asparagus. --Sources-- Copyright: 1998: Harvard Companion Press Vegetarian Grill, Andrea Chesman, pg 110 Contributor: Pat Hanneman for VegRecipe 6/99 - - - - - - - - - - - - - - - - - - - Per serving: 398 Calories (kcal); 24g Total Fat; (52% calories from fat); 9g Protein; 38g Carbohydrate; 17mg Cholesterol; 500mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Couscous makes a perfect background for the mustard-marinated grilled asparagus, salty feta and olives, and fresh-tasting mint. Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543 0 160 0 0 - - - - - Revised! MasterCook Resource Network. Easier to navigate. Get the FAQ and Tip-sheet on MC5 and earlier versions. Find web pages that offer MasterCook formatted recipes, links to buster, patches and advice, or add your webpage! Click http://home.earthlink.net/~kitpath/web/mstrcook.htm Quote Link to comment Share on other sites More sharing options...
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