Marinated Vegetable Platter |
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Prep Time: 30 Minutes Cook Time: 14 Minutes |
Ready In: 44 Minutes Servings: 1 |
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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 |
Directions:
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.
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