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Vegan Grilled Vegetables And Penne With Lemon Dressing
This is the vegan version our favorite recipe. If it's not grilling season, you can roast the vegetables in the oven.
60-90 minutes,   Serves 6
recipe image
Ingredients: Entrée
2 or 3 Zucchini and/or yellow squash
16 oz Fresh mushrooms
3 or 4 Various sweet peppers (green, yellow, red)
1 large Sweet onion, or 2 medium
14-16 oz Wheat penne pasta
⅔ cup Sliced kalamata olives (or whole, cut in half)
Ingredients: Dressing
⅓ cup Extra virgin olive oil
⅓ cup Fresh lemon juice
1 tsp Salt
½ tsp Ground black pepper
⅛ tsp Crushed red pepper flakes
1 Minced garlic clove
1 tsp Dried basil
1.  Combine the dressing ingredients, shake or combine completely, set aside.
2.  Slice the olives if they are whole, set aside.
3.  Quarter the zucchini lengthwise and cut into 1 inch pieces
4.  Cut the smaller mushrooms in half, and the larger ones in quarters.
5.  cut the onion in to pieces sized similarly to zucchini and mushrooms.
6.  Grill or roast the vegetables.
7.  Meanwhile, cook the pasta al dente according to the package directions.
8.  Combine everything (grilled vegetables, warm pasta, olives, and dressing)
9.  Serve and enjoy.  ©

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Vegan Grilled Vegetables And Penne With Lemon Dressing. Recipe on first page, not a blog.