RECIPES
16
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Pasta Salad with Roasted Vegetables
1 green pepper, chopped
4 green onions, chopped
2 small zucchinis, sliced
1-pint grape tomatoes, halved
8 oz. fresh mushrooms, sliced
6 oz. can pitted black olives, drained
3 cloves garlic, minced
1 cup pepperoncini, chopped
2 Tbsp. olive oil
16 oz. zesty Italian salad dressing
salt & pepper
Parmesan cheese
12 oz. rotini, cooked and rinsed
1. In a large bowl, toss the pepper, zucchini, mushrooms and garlic with the
olive oil. Salt & pepper, to taste.
2. Pour the vegetables into a round 8 or 9
"
oven-safe pan and cook on the
short rack at 400° F for 10 minutes. Stir and cook another 10 minutes.
3. Let the roasted vegetables cool.
4. In a large bowl, combine the cold rotini with the onions, tomatoes, olives,
pepperoncini, and the roasted vegetables.
5. Add the salad dressing, stir well and refrigerate 1 hour before serving.
6. Serve with freshly grated Parmesan cheese.
Serves 10–12
Mexican-Style Corn on the Cob
4 ears of corn
salt & pepper
1 Tbsp. olive oil
hot sauce
2 cloves garlic, minced
fresh cilantro, chopped
2 Tbsp. butter
1. Brush the corn with the olive oil and place on the tall rack. Cook at 400° F
for 10 minutes.
2. While the corn is cooking, put the garlic and butter in a microwave-safe
dish and cook in a microwave oven just until the butter is melted.
3. When the corn is done, pour the garlic butter over it and garnish with salt
& pepper, hot sauce and cilantro.
Serves 4
