Roasted Vegetable Bow-Tie Salad
Source of Recipe
Walking_ Magazine; June 1995 issue, by Food Writer Victoria Abbott Riccardi
List of Ingredients
Vegetable oil cooking spray
1 md Red onion; chopped
1 md Eggplant; trimmed and cubed
1 md Zucchini; trimmed and cubed
1 md Summer squash; trimmed, cubed
2 1/2 Tbs Olive oil; divided
Salt and freshly ground pepper to taste
1 Clove garlic; minced
3 Tbs Dijon mustard
2 Tbs Fresh lemon juice
2 Tbs Balsamic vinegar
1 tsp Each of fresh chopped rosemary, sage and thyme
Large pot of water
1/2 lb Bow-tie pasta
6 cup Torn field greens; lettuces such as arugula, endive, radicchio); rinsed and patted dry
2 Plum tomatoes; chopped
2 Tbs Toasted pine nuts; optional Recipe
1 Preheat oven to 400 degrees.
2 Coat a large roasting pan with vegetable oil cooking spray. Place onion, eggplant, zucchini, and squash in the pan and toss with 1 tb of the olive oil. Liberally season with salt and pepper. Roast the vegetables, stirring occasionally to prevent sticking, for approximately 1 hour, or until they are soft and golden.
3 While the vegetables are roasting, whisk together the garlic, mustard, lemon juice, and balsamic vinegar in a small bowl. Slowly whisk in the remaining 1-1/2 tb of olive oil. Add the herbs and season with salt and pepper.
4 When the vegetables have almost finished cooking, bring a large pot of water to a boil. Add the bow-tie pasta and cook 10-12 minutes, or until al dente (slightly chewy).
5 Drain the pasta and add to the pan of roasted vegetables. Toss the mixture with half the dressing.
6 Put the greens in a large salad bowl and toss with the remaining half of the dressing. Arrange the greens on plates and top with the vegetable pasta mixture. Garnish with tomatoes and pine nuts, if using.
7 calories per serving; 24% calories from fat; 11g total fat; 2g saturated fat; 0mg cholesterol; 13g protein; 64g carbohydrates; 286mg sodium; 7g fiber
8
|
|
member logon
