Mixed Bounty Grill

Mixed Bounty Grill
00
0 Reviews
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.
25 min
Prep Time
35 min
Total Time
6 servings

Ingredients

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

Directions

  1. Cook rotini according to package directions. Drain. Keep warm.
  2. Meanwhile, cook peppers and onion over medium heat in large grill pan, stirring occasionally, until softened (5-7 minutes). Add asparagus; continue grilling until vegetables are crisply tender (4-6 minutes).
  3. Combine vinegar, oil, oregano, garlic, mustard and salt in large bowl with wire whisk. Add tomatoes; toss gently.
  4. Add grilled vegetables to tomato mixture; toss gently to coat.
  5. To serve, spoon rotini onto serving platter; top with vegetables.

Recipe Tips

Nutrition Facts (1 serving)

Calories
250
Cholesterol
0mg
Carbohydrates
40g
Protein
7g
Fat
8g
Sodium
410mg
Dietary Fiber
4g

You Might Also Like

Comment on this Recipe

Please select a rating

Email address will not be published

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.

Before you cook a meal for yourself...

How about feeding someone in need for free?
image
image
image
image