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