Marinated Vegetable Platter

Marinated Vegetable Platter

Southern Living SEPTEMBER 2007

  • Yield: Makes 8 servings
  • Cook time:14 Minutes
  • Prep time:30 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.


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Marinated Vegetable Platter recipe