Grilled Balsamic Vegetables over Penne

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Grilled Balsamic Vegetables over Penne

 

1 large red onion, sliced 1/2 inch thick   

1 large zucchini, cut lengthwise into 4 strips   

1 red pepper, cut into strips 1/2 inch thick  

1 green pepper, cut into strips 1/2 inch thick   

1 yellow pepper, cut into strips 1/2 inch thick   

12 ozs. penne pasta

8 ozs. crimini mushrooms

 

Balsamic marinade

3 tbsps. lemon juice

3 tbsps. balsamic vinegar

1/3 cup canola oil  

2 tsps. minced garlic  

 

Place all vegetables in large plastic bag. Combine marinade ingredients. Pour

over vegetables. Toss lightly. Let stand ½ hour. Toss again and let stand

another 1/2 hour.

Grill vegetables over medium heat 5 to 10 minutes, until tender crisp, or roast

in the oven on 425 degrees.

Meanwhile, cook pasta. Drain and place in serving bowl. Spoon vegetables over

top. Heat remaining marinade and pour over all. Toss lightly. Serve immediately.