Grilled vegetable pasta

Yield: 6 Servings

Measure Ingredient
1 pack (12-oz) bow tie pasta
¼ cup Wild rice
2 mediums Squash
1 Yellow bell pepper
1 Red bell pepper
2 mediums Onions
2 mediums Eggplant
Ww ff Italian dressing
2 tablespoons Water
2 tablespoons Low salt soy sauce
2 tablespoons Balsamic vinegar
1 tablespoon Crushed garlic
Scallions; chopped
Pepper; freshly ground
Fresh parsley; coarsely chopped

From: Donna <donna@...>

Date: Wed, 17 Jul 96 09:55:58 PDT Cook pasta and wild rice according to package directions. Cut up squash, peppers, onions, and eggplant into bite-size chunks; marinate in WW ff Italian dressing, then grill. To remaining dressing add water, low salt soy sauce, balsamic vinegar, and crushed garlic. Add additional WW ff Italian dressing as needed to make about ¼ cup. Pour dressing over pasta. Add grilled vegetables, wild rice, scallions, lots of freshly ground black pepper and chopped parsley. Makes 6-8 servings.

fatfree digest V96 #198

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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