Grilled Vegetable and Noodle Salad
This recipe makes 8 servings
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
- Keywords : Salad; Boil; Grill/Barbecue; Linguine; Zucchini; Red pepper; Basil; Olive oil; Sun-dried tomatoes;
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