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

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° F for 25 minutes.