Directions

1. Place zucchini, onion, bell pepper and vinaigrette in a large resealable bag. Seal bag; refrigerate 4 to 8 hours, turning bag occasionally.
2. In a large stockpot bring 4 quarts water to boiling over medium-high heat. Cook pasta al dente, 8 to 10 minutes or according to package directions.
3. Meanwhile, preheat grill to medium (300ÂF to 350ÂF). Remove vegetables from marinade; reserve marinade. Place vegetables on grill. Grill, covered, 8 to 10 minutes, turning once.
4. Drain pasta; transfer to a deep serving platter. Remove vegetables from grill; cut into bite-size pieces. Spoon vegetables over pasta; drizzle with reserved marinade. Season with salt and pepper to taste, and sprinkle with parsley and Parmesan. Serve immediately.