grilled veg pasta salad

[Guest guest]

with roasted garlic salad dressing

 

 

* Exported from MasterCook *

 

Grilled Vegetable Pasta Salad

 

Recipe By :BHG Simple Perfect Grilling mag 2001

Serving Size : 4 Preparation Time :0:00

Categories : Grilling Pasta

Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 red and/or yellow sweet peppers

2 7-oz japanese eggplants -- halved lengthwise

2 medium zucchini or yellow summer squash -- halved lengthwise

or 8 to 10 yellow sunburst or pattypan squash

1 tablespoon olive oil

2 cups rigatoni -- (dry measure)

or penne pasta

Roasted Garlic Dressing (see recipe)

3/4 cup cubed fontina cheese -- (3 ounces)

1 tablespoons snipped fresh italian parsley -- (1-2)

or parsley

 

HALVE peppers lengthwise; remove and discard stems, seeds, and membranes. Brush

peppers, eggplants, and zucchini with oil.

 

FOR A CHARCOAL GRILL, arrange vegetables on the grill rack directly over

medium-hot coals. Grill, uncovered, for 8 to 12 minutes or till vegetables are

tender, turning occasionally.

 

FOR A GAS GRILL, preheat grill. Reduce heat to medium-high. Arrange vegetables

on the grill rack; cover and grill as above.

 

REMOVE vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces.

 

MEANWHILE, cook pasta according to package directions; drain. Rinse with cold

water; drain again. Combine pasta and grilled vegetables in a large bowl. Pour

dressing over salad. Toss lightly to coat. Stir in cheese and sprinkle with

parsley.

 

Makes 4 servings.

 

Start to finish: 25 min.

 

NUTRITION FACTS PER SERVING: 369 calories, 19 g total fat (6 g sat. fat), 61 mg

cholesterol, 317 mg sodium, 40 g carbohydrate, 5 g fiber, 12 g protein. Daily

Values: 38% vitamin A, 113 % vitamin C, 12% calcium, 18% iron.

 

Source:

" BHG special interest publications "

Ratings : Points 0-10 8

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 315 Calories; 17g Fat (47.7% calories

from fat); 11g Protein; 32g Carbohydrate; 5g Dietary Fiber; 23mg Cholesterol;

304mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0

Fruit; 3 Fat.

 

NOTES : If you're using sunburst or pattypan squash, you'll need to cook them

for 3 minutes in a small amount of boiling water before grilling so they'll be

nicely done at the same time as the rest of the vegetables.

 

Nutr. Assoc. : 2236 3234 5663 2130706543 0 0 2130706543 0 588 3771 2130706543

 

 

* Exported from MasterCook *

 

Roasted Garlic Dressing

 

Recipe By :BHG Simple Perfect Grilling mag 2001

Serving Size : 4 Preparation Time :0:00

Categories : Salad Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons balsamic vinegar

or red wine vinegar

2 tablespoons olive oil

1 tablespoon water

1 teaspoon bottled roasted minced garlic

1/4 teaspoon salt

1/4 teaspoon pepper

 

Combine 3 tablespoons balsamic vinegar or red wine vinegar, 2 tablespoons olive

oil, 1 tablespoon water, 1 teaspoon bottled roasted minced garlic, 1/4 teaspoon

salt, and 1/4 teaspoon pepper in a screw-top jar. Cover and shake well to mix.

 

Makes about 1/3 cup.

 

Source:

" BHG special interest publications "

Yield:

" 1/3 cup "

Ratings : Points Not Rated 0

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 63 Calories; 7g Fat (93.2% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

134mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 2130706543 0 0 20130 0 0

 

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