A stellar meatless pasta dish-
1 zucchini, cut lengthwise into thirds
1 red bell pepper, seeded and quartered
1 red onion, cut into medium slices
Olive oil, salt, fresh ground pepper, pinch of red pepper flakes
1/2 lb. penne
1/4 cup finely chopped Kalamata olives
1/4 cup finely chopped walnuts
1/2 cup finely chopped feta cheese
Arrange zucchini, pepper, and onion in a single layer on a baking sheet. Brush all sides with olive oil and season with salt and pepper. Grill until tender and lightly browned, about 5 minutes per side. Remove from grill and cut into 1 inch pieces.
Cook pasta until al dente. Drain pasta and add grilled vegetables, 3 Tablespoons olive oil, pepper flakes, olives, and walnuts. Toss to combine. Season with salt and pepper. Sprinkle feta cheese over pasta and toss.
Serves 4. Leftovers can be served at room temperature or rewarmed in a saucepan over medium heat, stirring and adding water as needed to prevent sticking. If leftovers are planned, add feta cheese to individual servings.