Categories: Appetizers 
      Yield: 1 servings 
  
    1/3 c  Vinegar; herb or white wine 
      2 tb Mustard; dijon 
      1 ts Oregano; dried 
    1/2 ts Rosemary; dried 
    1/2 ts Thyme; dried 
      4    Garlic cloves; crushed 
     30    Tortillini fresh; 225 g 
      1 lb Mushrooms; small 
      2    Peppers; sweet red or green 
      1    Squash; acorn 
     30    Bamboo skewers; 6" 
  
    Combine vinegar, mustard, basil, oregano, rosemary, thyme and garlic in 
  glass or stainless steel bowl. Slowly whisk in oil till blended. Cook 
  tortillini in boiling water, drain. Transfer to large bowl. Gently toss 
  with half of vinaigrette. Refrigerate covered at least 12 hours, tossing 
  occasionally. Clean mushrooms, trim and discard stems. Toss mushroom caps 
  with remaining vinaigrette. Refrigerate at least 12 hours, tossing 
  occasionally. Slice peppers lengthwise into strips and then diamonds or 
  fancy shapes with canape cutter. Drain tortillini and mushrooms. 
     Thread 1 tortillini, 1 pepper diamond and 1 mushroom cap on each skewer. 
  To serve trim 1/2" off bottom of acorn squash till it stands flat. Stick 
  tortillini skewers in it. MAKES:30