Mixed Bounty Grill
Enjoy a beautiful array of colorful yellows, reds, purples and greens -- high in color and high in flavor. Grill-roasted vegetables are tossed with garden-fresh tomatoes, herbs and a garlic vinaigrette.
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 tomatoes
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.
Nutrition Facts (1 serving)
Dietary Fiber: 4g
Recipe #9629©1997Land O'Lakes, Inc.