Marinated Vegetable Platter

Ingredients

• 0.5 teaspoon rosemary fresh finely chopped
• 0.5 teaspoon lemon rind grated
• 16 oz mozzarella cheese in water fresh cubed
• 0.3 cup olive oil 
• 16 oz barilla penne 
• 0.5 teaspoon pepper 
• 1  bell pepper red
• 1 small onion red
• 0.5 cup red wine vinegar 
• 0.5 teaspoon salt 
• 2 cups tomatoes chopped (2 medium)
• 3 medium size baby squash yellow
• 2 medium zucchini 

Equipment

• bowl
• whisk
• grill

Directions

1. Cook pasta according to package directions; drain well.
2. Cut bell pepper into 1-inch-wide strips.
3. Cut off ends of zucchini and yellow squash; cut each lengthwise into 4 equal slices.
4. Cut onion into 3/4-inch-thick rounds.
5. Grill bell pepper, zucchini, yellow squash, and onion, covered with grill lid, over medium-high heat (350 to 40
6. to 6 minutes on each side until tender.
7. Let stand 10 minutes, and coarsely chop.
8. Place pasta in a large bowl, and stir in grilled vegetables, tomatoes, and cheese.
9. Whisk together red wine vinegar and remaining ingredients; add to pasta mixture, tossing to coat. Cover and chill at least 2 hours or up to 6 hours.