A vegetarian delight of an entree salad, loaded with an colorful assortment of grilled veggies, penne pasta, black olives, roasted red peppers, fresh parsley and cubes of mozzarella cheese tossed with a balsamic vinaigrette and sprinkled with freshly grated Asiago cheese.

Grilled Vegetable and Pasta Salad

4 Italian baby eggplants, sliced 1/2-inch thick
2 zucchini, sliced 1/4-inch thick
2 yellow squash, sliced 1/4-inch thick
1/2 pound mushrooms, halved
2/3 cup olive oil
1/2 cup balsamic vinegar
4 cloves garlic, minced
1 pound penne pasta, cooked and drained
1 cup sliced black olives
1 1/2 cups cubed mozzarella cheese
1 1/2 cups (about 6 ounces) grated Asiago or Parmesan cheese
1 (7-ounce) jar roasted red peppers, drained, diced
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Preheat broiler or grill.
2. Place the vegetables and mushrooms on a baking sheet. In a bowl, combine the olive oil, vinegar, and garlic. Brush the vegetables and mushrooms with the vinegar-oil dressing; reserve the remaining dressing.
3. Grill or broil the vegetables on both sides, about 8 to 10 minutes.
4. In a large bowl, gently combine the grilled vegetables, pasta, olives, cheeses, and red peppers. Stir in the remaining dressing, the parsley, and the salt and pepper. Serve warm or at room temperature.

Makes 10 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.