| 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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