Ingredients
2 Zucchini, cut into fourths lengthwise
1 Red bell pepper, cut into fourths
1 Green bell pepper, cut into fourths
1 Yellow bell pepper, cut into fourths
Olive oil for brushing
Salt and pepper, to taste
½ lb. Penne pasta
4 tbsp. Extra-virgin olive oil
2 tbsp. Mixed herbs: basil, oregano, marjoram
½ cup Olives, chopped
¼ cup Walnut, chopped
½ cup Feta Cheese, chopped

Brush vegetables with olive oil and sprinkle with salt and pepper. Arrange on charcoal or gas grill on high heat, cover and cook until tender and slightly brown. While vegetables are cooking, bring a large pot ¾ way full of salted water to a boil. Add a tiny bit of oil, to keep pasta from sticking together. Add the pasta and cook until preferred tenderness.

When vegetables are done, remove from the grill and cut into bite-sized pieces.

Drain pasta and put in mixing bowl. Add the vegetables, olive oil, herbs, olives and walnuts. Mix until well combined. Season to taste with salt and pepper. Sprinkle feta cheese and toss lightly to combine.

Notes: Some people prefer more seasonings, some less, so pour the herbs in slowly to get what meets your family’s preferences. We added a Roasted Garlic Balsamic Dipping Oil over our dish, and it was absolutely wonderful, if you like balsamic. 

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