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Grilled Vegetables with Linguine

2 Ratings
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Serves: 12 (1/2 cup each)

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All you need:

  • 8 Hy-Vee bamboo skewers
  • 2 tbsp Hy-Vee Select extra-virgin olive oil
  • 1/4 c. Hy-Vee Select white wine vinegar
  • 2 tbsp Hy-Vee granulated sugar
  • 2 tsp Hy-Vee Italian seasoning
  • 1/2 tsp Hy-Vee garlic powder
  • 1/4 tsp freshly ground Hy-Vee black pepper
  • Hy-Vee sea salt, to taste
  • 1/2 pound uncooked Hy-Vee linguine
  • 1 red bell pepper, seeded, cut into large chunks
  • 3 Roma tomatoes, seeded, cut into large chunks
  • 1 yellow squash, halved lengthwise, cut into 1/2-inch slices
  • 1 zucchini, halved lengthwise, cut into 1/2-inch slices
  • Hy-Vee shredded Parmesan cheese

All you do:

  1. Soak skewers in water for 30 minutes.
  2. To make vinaigrette, whisk together olive oil, vinegar, sugar, Italian seasoning, garlic powder and black pepper. Add salt to taste.
  3. Prepare linguine according to package directions. Rinse with cool water; drain well. Place in a large bowl and toss with 1/4 cup vinaigrette.
  4. Meanwhile, thread vegetables onto skewers. Brush with vinaigrette.
  5. Grill vegetable skewers, occasionally turning and brushing with vinaigrette, over medium-hot coals for about 5 minutes or until vegetables reach desired tenderness.
  6. Carefully remove vegetables from skewers. Toss vegetables with linguine and remaining vinaigrette.
  7. Serve at room temperature or chilled.

Daily Values:

10% vitamin A 2% calcium
40% vitamin C 4% iron

Nutrition Facts per serving:

Calories: 110 Protein: 3g
Carbohydrate: 19g Saturated Fat: 0g
Cholesterol: 0mg Sodium: 0mg
Dietary Fiber: 1g Sugars: 4g
Fat: 2.5g Trans fats: 0g
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