Delicious and easy, the perfect accompaniment to a summer BBQ or potluck.
20 min
PREP TIME
10 min
COOK TIME
240
CALORIES
9
INGREDIENTS
Ingredients
Preparation
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Reviews
INGREDIENTS 6 SERVINGS
- 1/2 cup (125 milliliter) diced red onion
- 1/2 cup (125 milliliter) diced red bell peppers
- 1/2 cup (125 milliliter) diced green bell peppers
- 1/2 cup (125 milliliter) diced zucchini , (about 1 inch/2cm dice)
- 6 medium mushrooms, quartered
- 5 tablespoon (75 milliliter) olive oil, divided
- 3 tablespoon (45 milliliter) Parmesan and Herbs
- 3 cups (750 milliliter) cooked fusilli pasta
- 3 tablespoon (45 milliliter) red wine vinegar
Preparation
- 1 In bowl, combine vegetables, 1 tbsp (15 mL) olive oil and 2 tbsp (30 mL) seasoning.
- 2 Place on baking sheet. Roast in 450°F (230°C) oven 7 minutes.
- 3 Remove from oven and let cool.
- 4 In large bowl, toss pasta, prepared vegetables, vinegar and remaining olive oil. Refrigerate for 1 hour.
NUTRITION INFORMATION
(per Serving)
Smoked Applewood Brussels Sprouts with Red Pepper Dip
![Grilled Brussels Sprouts with Red Pepper Dip]()
Smoked Applewood Brussels Sprouts with Red Pepper Dip
