Grilled Zucchini Pasta Salad

Ingredients

• 2 medium zucchini, cut into 1/2 inch rounds
• 1 red onion, cut into wedges
• 1 large red bell pepper, seeded, cut into quarters
• 1/2 cup light balsamic vinaigrette
• 1 (14 oz.) pkg. multigrain penne pasta
• 1/2 cup chopped fresh parsley (optional)
• 1 cup (4 oz.) shredded Parmesan cheese

Place zucchini, onion, bell pepper and vinaigrette in a large reseable bag. Seal bag; refrigerate 4 to 8 hours, turning bag occasionally.

Bring 4 quarts water to boiling in a large stockpot over medium-high heat. Cook pasta al dente, 8-10 minutes or according to package directions.

Meanwhile, remove vegetables from marinade; reserve marinade. Place vegetables on grill. Grill, covered, turning once.

Drain pasta; transfer to a deep serving platter. Remove vegetables from grill; cut into bite-size pieces. Spoon vegetables over pasta; drizzle with reserved marinade. Season with salt and pepper to taste, and sprinkle with parsley and Parmesan. Serve immediately.

"Consider it pure joy, my brothers, whenever you face trials of many kinds, because you know that the testig of your faith develops perserverance."

James 1:2-3