Zesty Grilled Zucchini Pasta Salad - cooking recipe

Ingredients

3 medium zucchini, cut into 1/2 inch rounds
1 red onion, cut into thick wedges
1 large red bell pepper, seeded and cut into quarters
1/2 cup light balsamic vinaigrette
1 (14 ounce) package penne, pasta (tubular, use multi-grain or whole-wheat)
1/2 cup fresh parsley, chopped
salt and pepper
1 cup parmesan cheese, shredded

Preparation

Place zucchini, onion, red bell pepper and vinaigrette in a large resealable bag. Seal bag and refrigerate 4-8 hours, turning occasionally.
Boil 4 quarts of water and cook Penne pasta to al dente, about 8-10 minutes (according to package directions).
Preheat grill to medium (300-350F/150-180C). Remove veggies from marinade and reserve marinade. Place veggies on a veggie grill rack and grill covered for 8-10 minutes, turning once. Remove from grill and cut into bite-size pieces.
Drain pasta, transfer to a deep serving platter/dish. Spoon veggies over pasta and drizzle with reserved marinade. (I heated the marinade for a bit in the microwave to warm before drizzling over the pasta & veggies).
Season dish with salt & pepper to taste (I used McCormick's Garlic Pepper Grinder instead) and sprinkle with parsley and Parmesan. Serve immediately.