Grilled Veggie Pasta Salad recipe - from the Keller Family Cookbook; 3rd Edition Family Cookbook

Ingredients

• 1 small zucchini, halved lengthwise
• 1 red sweet pepper, stemmed, seeded, and quartered
• 1/2 small red onion, cut into 1/2-inch thick slices
• 1/2 pound asparagus, trimmed
• 3 tablespoons olive oil
• 4 cups cooked whole grain rotini pasta
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons fresh oregano, chopped
• Shredded Parmesan cheese (optional)