Grilled Vegetable and Pasta Salad - Lipton Kitchens

Course : Grilled Vegetables
Serves: 4
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3/4 cup wish-bone italian dressing
6 tablespoons grated parmesan cheese
1/8 teaspoon ground black pepper -- up to 1/4
2 medium red or green bell peppers -- cut in large chunks
1 medium onion -- cut in thick rings
1 medium zucchini -- cut into 1/2-inch -- diagonal slices
8 ounces penne pasta or your favorite pasta -- cooked and drained

Preparation / Directions:

For marinade, blend Italian dressing, cheese and black pepper. In large, shallow nonaluminum baking dish or plastic bag, pour 1/2 of the marinade over vegetables. Cover, or close bag, and marinate in refrigerator, stirring occasionally, 1 hour. Refrigerate remaining marinade. Remove vegetables, reserving marinade. Grill or broil vegetables until done. To serve, toss hot pasta, refrigerated and reserved marinades and hot vegetables. Makes 4 side- dish servings.

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