Ingredients:
8 ounces Asparagus spears, trimmed
1 medium Red pepper, quartered lengthwise
1 small Zucchini, halved lengthwise
1/2 small Red onion, cut into 1/2-inch thick slices
3 tbsp Olive oil
4 cups Whole grain penne pasta, cooked
2 tbsp Balsamic vinegar
2 tbsp Fresh oregano leaves
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Preparation:
Lightly brush vegetables with 1 tbsp of the oil. Grill the pepper, zucchini and onion on the rack of a covered grill directly over medium-high heat 10 minutes or until tender, turning once. Add asparagus the last 3 to 5 minutes, cooking until tender, turning once.
Let cool slightly. Cut vegetables into 1/2-inch pieces.
In a large bowl combine vegetables and pasta. Add remaining 2 tbsp. oil, the vinegar, and salt and pepper, toss to coat. Sprinkle with oregano.
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