Wisconsin Grilled Vegetable And Pasta Salad

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Wisconsin Cheese


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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 mozzarella cheese

1 1/2 cups (about 6 ounces) grated 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

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