4 Italian baby eggplants, sliced 1/2-inch thick
2 zucchini, sliced 1/4-inch thick
2 yellow squash, sliced 1/4-inch thick
1/2 pound mushrooms, halved
2/3 cup olive oil
1/2 cup balsamic vinegar
4 cloves garlic, minced
1 pound penne pasta, cooked and drained
1 cup sliced black olives
1 1/2 cups cubed Wisconsin mozzarella cheese
1 1/2 cups (about 6 ounces) grated Wisconsin asiago or Parmesan cheese
1 (7-ounce) jar roasted red peppers, drained, diced
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat the broiler.
Place the vegetables and mushrooms on a baking sheet. In a bowl, combine the olive oil, vinegar, and garlic. Brush the vegetables and mushrooms with the vinegar-oil dressing; reserve the remaining dressing. Grill or broil the vegetables on both sides, about 8 to 10 minutes.
In a large bowl, gently combine the grilled vegetables, pasta, olives, cheeses, and red peppers. Stir in the remaining dressing, the parsley, and the salt and pepper. Serve warm or at room temperature.