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Grilled Vegetable and Noodle Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Grilled Vegetable and Noodle Salad

This recipe makes 8 servings

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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

Arrange the veggies around the edge of the salad so guests can take what they like.

Ingredients

  • 4 zucchinis
  • 1 sweet red pepper
  • 1 yellow pepper
  • 2 tbsp extra-virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Sun dried Tomato Noodles:
  • 1 lb linguine
  • 1/4 cup chopped drained oil packed sun dried tomatoes
  • 1 green onion, chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup 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.

Source : Canadian Living Magazine: July 2005

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