Marinated Vegetable Platter

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes
Cook: 14 Minutes
Grill: 12 Minutes
Stand: 10 Minutes
Chill: 2 Hours


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


Cook pasta according to package directions; drain well.

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.

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.

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

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.