 | | Directions |
- Preheat grill.
- In a large bowl, place red peppers, zucchini, squash and mushrooms and onions.
- Sprinkle olive oil over all and salt and pepper.
- Mix to evenly distribute oil to all vegetables.
- Sprinkle with herbs de provence.
- Pour onto a grill rack and grill with the lid closed over medium heat for 5-10 minutes.
- Stir gently so all of the sides are grilled.
- Grill another 5-10 minutes until tender crisp.
- Cook pasta only for 6-8 minutes, it will finish cooking in the oven.
- Drain pasta.
Gently mix until all of the pasta is coated with the sauce and the ingredients are combined.
- Pour pasta into a greased baking dish.
- Top with more cheese and bake until golden brown at 325&176; F for 25 minutes.
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Prep Time: 25 minutes
Cook Time: 40 minutes
Container: 9x13 baking dish, large bowl
Servings: 12
|  | | Ingredients | | - | | 2 red peppers charred, skinned and cut into strips |
| - | | 2 zucchini cut into 1/4 inch slices |
| - | | 2 summer squash cut into 1/4 inch slices |
| - | | 4 ounces white mushrooms sliced |
| - | | 1 onion diced |
| - | | 1/4 cup olive oil olive oil |
| - | | salt and pepper to taste |
| - | | 1 tablespoon Herbs de Provence herbs de provence |
| - | | 1 pound pasta - bowtie, penne, rigatoni |
| - | | 3 cups marinara sauce - homemade or purchased |
| - | | 1 cup romano or asiago cheese - grated |
| - | | 1/2 cup smoked mozzarella - grated |
| - | | 1/2 cup romano or parmesan - grated for the top |
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