If it's not grilling season, you can roast the vegetables in the oven.
60-90 minutes, Serves 6
| 2 or 3 | Zucchini and/or yellow squash |
| 16 oz | Fresh mushrooms |
| 3 or 4 | Various sweet peppers (green, yellow, red) |
| 1 large | Sweet onion, or 2 medium |
| ⅔ cup | Sliced kalamata olives (or whole, cut in half) |
| 14-16 oz | Wheat penne pasta |
| ⅓ cup | Extra virgin olive oil |
| ⅓ cup | Fresh lemon juice |
| 1 tsp | Salt |
| ½ tsp | Ground black pepper |
| ⅛ tsp | Crushed red pepper flakes |
| 1 tsp | Dried basil |
| 1 | Minced garlic clove |
| 1. Combine the dressing ingredients, shake or combine completely, and set aside. |
| 2. Slice the olives (¾ cup) if they are whole, and set aside. |
| 3. Quarter the zucchini (2 or 3) lengthwise and cut into 1 inch pieces. |
| 4. Cut the smaller mushrooms (16 oz) in half and the larger ones in quarters. |
| 5. Cut the onion (1 large) into pieces sized similarly to zucchini and mushrooms. |
| 6. Grill or roast the vegetables. |
| 7. Meanwhile, cook the pasta (14-16 oz) al dente according to the package directions. |
| 8. Combine everything (grilled vegetables, warm pasta, olives, and dressing) in a large bowl. |
| 9. Serve and enjoy. |
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