ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Marinated Vegetable Platter

Prep time 30 mins
Cook time 14 mins
Grill time 12 mins
Stand time 10 mins
Chill time 2 hrs
Yield Makes 8 servings

Ingredients

  • 1 (16-oz.) box BARILLA Penne
  • 1 red bell pepper
  • 2 medium zucchini
  • 3 medium-size yellow squash
  • 1 small red onion
  • 2 cups chopped tomatoes (2 medium)
  • 1 (16-oz.) package fresh mozzarella cheese in water, cubed
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon grated lemon rind
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

How to Make It

  1. Cook pasta according to package directions; drain well.

  2. Cut bell pepper into 1-inch-wide strips. Cut off ends of zucchini and yellow squash; cut each lengthwise into 4 equal slices. Cut onion into 3/4-inch-thick rounds.

  3. Grill bell pepper, zucchini, yellow squash, and onion, covered with grill lid, over medium-high heat (350° to 400°) 4 to 6 minutes on each side until tender. Let stand 10 minutes, and coarsely chop.

  4. Place pasta in a large bowl, and stir in grilled vegetables, tomatoes, and cheese.

  5. Whisk together red wine vinegar and remaining ingredients; add to pasta mixture, tossing to coat. Cover and chill at least 2 hours or up to 6 hours.