Grilled Veggie Pasta Salad
Grilled Whole-Grain Toast
Ingredients
- 8 oz fresh asparagus spears, trimmed
- 1 medium red sweet pepper, seeded, and quartered lengthwise
- 1 small zucchini, halved lengthwise
- ½ of a small red onion, cut into ½-inch-thick slices
- ¼ cup olive oil
- 4 cups cooked whole grain penne or rotini pasta
- ¼ cup balsamic vinegar
- ½ tsp salt
- ⅛ tsp black pepper
- 1 Tbsp chopped fresh oregano
Instructions
- Preheat grill to medium-high. Lightly brush vegetables with 1 Tbsp of the oil. Grill sweet pepper, zucchini, and onion on the rack of a covered grill directly over heat 10 minutes or until tender, turning once.
- Add asparagus the last 3 to 5 minutes, cooking until tender, turning once. Let cool slightly. Cut vegetables into 1- to 1½-inch pieces.
- In a large bowl combine vegetables and pasta. Add remaining 3 Tbsp oil, the vinegar, salt, and black pepper; toss to coat. Sprinkle with oregano.
Side Dish Ingredients
- 4 thick slices whole-grain country bread
- 2 to 3 Tbsp olive oil
- 1 large clove garlic, halved
- Flaky sea salt
Side Dish Instructions
- Preheat grill to medium. Brush both sides of the bread slices with oil. Place bread on grill rack slightly to side of heat.
- Cook 2 to 3 minutes or until toasted on both sides, turning to toast evenly. Cool slightly. Rub one side of each bread slice with a cut side of the garlic clove. Sprinkle with salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
348
|
185
|
533
|
| Fat (g) | 15 | 8 | 23 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 10 | 3 | 13 |
| Carb (g) | 49 | 22 | 71 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 300 | 266 | 566 |
Better Homes and Gardens Meal Plan
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