Gallery

Recipe Summary

prep:
20 mins
grill:
10 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly brush vegetables with 1 tablespoon of the oil. For a charcoal grill, place vegetables on the rack of the grill over medium-hot coals. Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, sweet pepper, and onion, turning once, or until vegetables are tender. Remove and cool slightly. (For a gas grill, preheat grill. Reduce heat to medium-high. Add vegetables to grill rack and grill as above.)

    Advertisement
Instructions Checklist
  • Cut vegetables into 1/2-inch pieces and toss with pasta in a large bowl. Add remaining oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat. Makes 4 servings.

Nutrition Facts

333 calories; total fat 12g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 0mg; sodium 152mg; potassium 281mg; carbohydrates 49g; fiber 5g; sugar 6g; protein 9g; trans fatty acid 0g; vitamin a 1409IU; vitamin c 47mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 5mg; vitamin b6 0mg; folate 157mcg; vitamin b12 0mcg; calcium 20mg; iron 4mg.
Advertisement

Reviews

Advertisement