Title: Roasted Vegetable-Pasta Salad
Categories: Salad Vegetable Lowcal
Yield: 4 Servings

2	tb	Dijon mustard
1	md	Green pepper, cut in strips
1	md	Yellow pepper, cut in strips
1	md	Red pepper, cut in strips
1	c	Eggplant, cubed in 1/2" pcs.
1	tb	+ 1 t Olive oil
1	tb	Lemon juice
2		Garlic cloves, minced
1/4	ts	Salt
1/8	ts	Freshly ground black pepper
4 1/2	oz	Rotelle, drained & rinsed

1. Preheat oven to 350 F. In small bowl, combine mustard, oil, lemon juice, garlic, salt & black pepper. 2. In a 13X9" baking pan, combine peppers and eggplant; toss with mustard mixture. Roast 20-25 minutes, until vegetables are tender; set aside; let cool. 3. Place pasta in large serving bowl; add vegetables. Toss to combine; cover and refrigerate until well chilled. Stir salad before serving.

Each serving provides: 1 F, 2 V, 1 1/2 B. Per serving: 195 Calories; 5 g protein; 6 g fat; 31 g carbo; 366 mg sodium; 0 mg cholesterol; 2 g dietary fiber. Category: Reduced Fat; Cholesterol-Free Source: SLIM WAYS WITH PASTA by Weight Watchers Formatted by: Jeane Wann

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