Recipe - Grilled Partridge With Wild Mushrooms And Hazelnuts

4 Zucchini and/or yellow
squash, cut or sliced up
1 Spanish onion, cut into
large chunks
1 pack Lipton Recipe Secrets
Italian Herb with Tomato
Soup Mix
One fourth cup Olive or vegetable oil
8 ounce Uncooked penne, cooked and
drained
Three fourths cup Diced roasted red peppers
One fourth cup Red wine vinegar, apple
cider vinegar or white
vinegar

On broiler pan, arrange zucchini and onion. Brush with Italian Herb
with Tomato Soup Mix blended with oil. Grill or broil 5 minutes or
until golden and crisptender. In bowl, toss cooked pasta,
vegetables, roasted peppers and vinegar. Serve warm or at room
temperature. Makes about 4 main dish or 8 side dish servings.

Taste Tested Recipe from The Lipton Kitchens.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip