Grilled Vegetable and Noodle Salad
Arrange the veggies around the edge of the salad so guests can take what they like.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 330 |
| pro | 8 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 49 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 385 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 14% |
| vit A | 9% |
| vit C | 90% |
| folate | 45% |
-
4 zucchini
1 each red sweet red and yellow pepper
2 tbsp (25 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
Sun-Dried Tomato Noodles
1 lb (500 g) linguine
1/4 cup (50 mL) chopped drained oil-packed sun-dried tomatoes
1 green onion, chopped
1/4 cup (50 mL) extra-virgin olive oil
3 tbsp (50 mL) red wine vinegar
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (50 mL) minced fresh basil
Preparation:
Cut zucchini diagonally into 1/4-inch (5 mm) thick slices. Core and cut red and yellow peppers into 8 pieces each. In bowl, toss together zucchini, peppers, oil, salt and pepper.
Place zucchini and peppers on greased grill over medium heat; close lid and grill, turning once, until tender, about 10 minutes. Let cool. Peel peppers, if desired.
Sun-Dried Tomato Noodles: In large pot of boiling salted water, cook linguine until tender but firm, about 8 minutes. Drain and rinse under cold water; drain well.
Meanwhile, in large bowl, whisk together sun-dried tomatoes, green onion, oil, vinegar, mustard, salt and pepper. Add linguine; toss together. Make-ahead: Cover and refrigerate pasta and vegetables separately for up to 3 hours.)
Add basil to pasta; arrange grilled vegetables and pasta on platter or in large bowl.
Additional Information
Source
Canadian Living Magazine: July 2005
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