| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Salad |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(12-oz) bow tie pasta |
| 1/4 |
c |
Wild rice |
| 2 |
md |
Squash |
| 1 |
|
Yellow bell pepper |
| 1 |
|
Red bell pepper |
| 2 |
md |
Onions |
| 2 |
md |
Eggplant |
|
|
Ww ff Italian dressing |
| 2 |
tb |
Water |
| 2 |
tb |
Low salt soy sauce |
| 2 |
tb |
Balsamic vinegar |
| 1 |
tb |
Crushed garlic |
|
|
Scallions; chopped |
|
|
Pepper; freshly ground |
|
|
Fresh parsley; coarsely chopped |
INSTRUCTIONS
From: Donna <donna@smcresearch.com>
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 1/4 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, http://www.erols.com/hosey.
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