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CATEGORY CUISINE TAG YIELD
Vegetables Italian Salads 4 Servings

INGREDIENTS

4 Zucchini and/or yellow squash, sliced
1 Spanish onion, cut into large chunks
1 pk Lipton Recipe Secrets Italian Herb with Tomato Soup Mix
1/4 c Olive or vegetable oil
8 oz Uncooked penne, cooked and drained
3/4 c Diced roasted red peppers
1/4 c Red wine vinegar, apple cider vinegar or white vinegar

INSTRUCTIONS

On broiler pan, arrange zucchini and onion. Brush with Italian Herb
with Tomato Soup Mix blended with oil. Grill or broil 5 minutes or
until golden and crisp-tender. In bowl, toss cooked pasta,
vegetables, roasted peppers and vinegar. Serve warm or at room
temperature. Makes about 4 main dish or 8 side dish servings.
Taste Tested Recipe from The Lipton Kitchens.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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