Grilled Veggie Pasta Toss

1 tablespoon italian seasoning
1 1/2 teaspoons seasoned salt
3 tablespoons oil
8 cups assorted vegetables (such as zucchini, yellow squash, mushrooms, bell peppers, red onions, and eggplant), cut in 1-inch pieces
8 ounces pasta, cooked (such as penne, fusili)
2 tablespoons shredded parmesan cheese

1. Toss together Italian Seasoning, oil and vegetables. Place vegetables in grill basket and place on grill rack directly over medium-hot coals. Grill, uncovered, 7 minutes or until vegetables are crisp tender.

2. Toss vegetables with cooked pasta. Top with Parmesan cheese.

Makes 8 cups vegetables.

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