Bring a large pot of water to a boil for the pasta, and get the grill going for the veggies. Wash and dry the veggies, then cut in pieces large enough that they won't fall through the grill top into the coals, but small enough to cook quickly and be two bites at most.
Place the veggies in a single layer on a pan and coat with 1/4 cup of the olive oil, 1/4 tsp. of the GRANULATED GARLIC and 1/2 tsp. of the PENZEYS FRESHLY GROUND PEPPER. Toss to coat both sides well.
When the water is boiling, cook the pasta according to package directions (penne is 11-12 minutes). Do not overcook. Drain and rinse very briefly-the pasta should stay warm. Shake all the water off, and then place the pasta in a large bowl. Toss with the remaining olive oil, along with 1 TB. of the PASTA SPRINKLE and remaining GRANULATED GARLIC. Cover and set aside while grilling the veggies.
Grill the veggies in a single layer. It's better to cook them in two batches than to crowd them onto the grill touching each other or bunched up. Lay them out over medium high heat, cover, cook about 4 minutes, then turn and cook until done. Some veggies, like larger cut onion and bell pepper and whole mushrooms will need another 4 minutes, but soft squash will only need about 1 more minute. Remove to a clean bowl or platter, sprinkle with 1 tsp. PASTA SPRINKLE.
When the veggies are all cooked, combine them in the bowl with the cooked pasta. Add extra PASTA SPRINKLE, PEPPER and GARLIC if desired.
Just before serving, sprinkle balsamic or red wine vinegar over the top, and gently toss. Taste and add salt as desired. Serve with a fresh garden salad.
Prep. time: 20 minutes
Cooking time: 20 minutes total
Serving Size 3/4 cup (183g); Calories 330; Calories from fat 100; Total fat 12g; Cholesterol 0mg; Sodium 10mg; Carbohydrate 50g; Dietary fiber 4g.