Mixed Bounty Grill
Mixed Bounty Grill
Enjoy a beautiful array of colorful yellows, reds, purples and greens -- high in color and high in flavor. Grill-roasted vegetables are tossed with garden-fresh tomatoes, herbs and a garlic vinaigrette.
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25 min
Prep Time
35 min
Total Time
6
servings Ingredients
8 ounces (2 12 cups) uncooked dried rotini or whole wheat corkscrew pasta
2 yellow and/or red bell peppers, coarsely chopped
1 medium red onion, coarsely chopped
12 pound (6) asparagus spears, coarsely chopped
14 cup cider vinegar
3 tablespoons olive oil
1 tablespoon dried oregano leaves
2 teaspoons finely chopped fresh garlic
2 teaspoons Dijon-style mustard
1 teaspoon salt
4 cups coarsely chopped tomatoes
How to make
-
STEP 1
Cook rotini according to package directions. Drain. Keep warm.
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STEP 2
Meanwhile, cook peppers and onion over medium heat in large grill pan, stirring occasionally, 5-7 minutes or until softened. Add asparagus; continue grilling 4-6 minutes or until vegetables are crisply tender.
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STEP 3
Combine vinegar, oil, oregano, garlic, mustard and salt in large bowl with wire whisk. Add tomatoes; toss gently.
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STEP 4
Add grilled vegetables to tomato mixture; toss gently to coat.
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STEP 5
To serve, spoon rotini onto serving platter. Top with vegetables.
250 Calories
8 Fat (g)
0 Cholesterol (mg)
410 Sodium (mg)
40 Carbohydrates (g)
4 Dietary Fiber
7 Protein (g)
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