Grilled Vegetable and Pasta Salad
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 233 |
| pro | 5 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 33 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 243 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 10 |
| vit A | 97 |
| vit C | 90 |
| folate | 30 |
- Portion size: 8
Vegetables that are grilled have a satisfyingly smoky flavour and tender texture. You can also add green beans that you've grilled in a basket for 10 minutes.
Ingredients
- 1 1eggplant
- 2 2yellow zucchiniyellow zucchinis
- 2 2green zucchinizucchinis
- 3 large 3largecarrotcarrots
- 1 1sweet red pepper
- 1 1sweet yellow pepperyellow peppers
- half halfspanish onionspanish onions
- 8 oz 8ozasparagus spearasparagus spears
- 1/3 cup 1/3cupwhite wine vinegar
- 1/3 cup 1/3cupolive oil
- 1 tsp 1tspDijon mustard
- 2 2clove garliccloves of garlic, minced
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 3 cups 3cupsrotini pasta
- 1/4 cup 1/4cupchopped fresh basil
Preparation
Cut eggplant into 1/2-inch (1 cm) thick rounds. Cut yellow and green zucchini and carrots lengthwise into thirds. Seed, core and cut red and yellow peppers into wedges; cut onion into wedges, leaving root end intact. Snap off ends of asparagus. Place in bowl. Whisk vinegar, oil, mustard, garlic, salt and pepper; toss half with vegetables.
Place vegetables on greased grill over medium-high heat; close lid and cook, turning once, for 10 to 15 minutes or until tender-crisp. Return to bowl; let cool slightly. Cut into 1-inch (2.5 cm) pieces, returning vegetables and any juices to bowl.
Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain well and add to bowl along with remaining vinaigrette. Toss to coat. (Salad can be covered and refrigerated for up to 6 hours.) Add basil and toss. Serve at room temperature.
