Grilled Vegetable and Pasta Salad
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.
Servings: 8
Ingredients:
| 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% |
Suggested Recipes
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1 eggplant (1 lb/500 g)
2 each yellow and green zucchini (1-1/4 lb/625 g total)
3 large carrots, peeled
1 each sweet red and yellow pepper
Half spanish onion
8 oz (250 g) asparagus
1/3 cup (75 mL) white_wine_vinegar
1/3 cup (75 mL) olive oil
1 tsp (5 mL) dijon mustard
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
3 cups (75 mL) rotini pasta
1/4 cup (50 mL) chopped 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.
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