Farfalle with Grilled Vegetables

I love me some grilled vegetables, if I had it my way Bubba, the crew and I would all be vegetarians, well I can dream can't I. They've given me Meatless Monday and I give them meat the rest of the week. But, that doesn't mean I have to eat meat with them!!!! So, we compromise, I cook pasta with vegetables as a side-dish for them and a main-dish for me.

Farfalle with Grilled Vegetables is one of those dishes. A medley of grilled veggies makes this pasta extra good. If you have basil, mint, parsley, or dill in the garden of the fridge, chop 1/2 cup and stir it into this already colorful dish just before serving.

Ingredients:

• 4 MEDIUM RED PEPPERS, EACH CUT LENGTHWISE INTO QUARTERS, SEEDS AND STEMS DISCARDED
• 2 MEDIUM ZUCCHINI { 8 OUNCES EACH }, CUT INTO 1/2 -INCH- THICK SLICES
• 2 MEDIUM SUMMER SQUASH { 8 OUNCES EACH }, CUT INTO 1/2-INCH-THICK SLICES
• 2 MEDIUM ONIONS, CUT INTO 1/2-INCH-THICK ROUND SLICES
• 4 TABLESPOONS OLIVE OIL
• 1/2 TEASPOON SALT
• 1/2 TEASPOON GROUND BLACK PEPPER
• 2 PACKAGES { 16 OUNCES } FARFALLE
• 4 LARGE TOMATOES, CHOPPED
• 2/3 CUP FRESHLY GRATED PECORINO-ROMANO CHEESE, PLUS ADDITIONAL FOR SERVING

Directions:

1. HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT.
2. MEANWHILE, PREHEAT THE OUTDOOR GRILL FOR DIRECT GRILLING OVER MEDIUM HEAT.
3. PLACE RED PEPPERS, ZUCCHINI, SUMMER SQUASH, AND ONION IN A LARGE BOWL; ADD OIL, SALT, AND BLACK PEPPER. TOSS UNTIL VEGETABLES ARE EVENLY COATED.
4. PLACE VEGETABLES ON HOT GRILL GRATE; COVER AND COOK 10 TO 12 MINUTES OR UNTIL VEGETABLES RE TENDER AND LIGHTLY CHARRED, TURNING ONCE.
5. WHILE VEGETABLES ARE GRILLING, ADD PASTA T BOILING WATER AND COOK AS PACKAGE DIRECTS.
6. AS VEGETABLES ARE DONE GRILLING, TRANSFEER TO CUTTING BOARD AND COARSELY CHOP. 
7. RESERVE 1/2 CUP PASTA COOKING WATER.
8. DRAIN PASTA, RETURN PASTA AND RESERVED COOKING WATER TO SAUCEPOT; STIR IN TOMATOES, GRILLED VEGETABLES, AND 2/3 CUP PECORINO.
9. SERVE WITH ADDITIONAL PECORINO.

  
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 55 MINUTS
MAKES; 8 MAIN-DISH SERVINGS