Grilled Veggie Pasta Salad Recipe
One serving = ½ Starch, 3 Vegetables, ½ Fat, ¼ Free Exchange, ¼ Dairy
7 cups Roma (plum) tomatoes, cut into quarters
½ cup green onion, chopped
2 tsp. olive oil
2 Tbsp. balsamic vinegar
2 garlic cloves, minced
¼ tsp. fresh ground pepper
1 cup red pepper, cut into quarters
1 cup yellow pepper, cut into quarters
2 cups zucchini, with peel cut lengthwise into ¼" thick slices
1 cup cooked penne pasta (whole wheat)
⅛ cup (1 oz.) grated Parmesan cheese
Put tomatoes, green onion, olive oil, balsamic vinegar, garlic and ground pepper into a medium bowl and toss lightly. Transfer to an 8 by 8 inch foil pan lightly sprayed with cooking spray. Place pan on grill at medium heat and close lid. Grill for about 20 minutes, stirring occasionally until tomato is soft and juicy. Let cool. Remove tomato skins if desired and chop coarsely.
Barbecue peppers and zucchini on medium heat for 10 minutes, turning occasionally until grill marks appear and skins are slightly blackened. Let cool and chop into coarse pieces. Toss all ingredients gently with Parmesan cheese.
Chill and serve.