End of Summer Pasta

1 cup olive oil

½ cup soy sauce

¼ cup balsamic vinegar

3 tablespoon Dijon mustard

6 cloves garlic, peeled and minced

1 ½ lbs. Chicken

1 lb. zucchini

2 bell peppers

2 portabella mushrooms

1 red onion

1 lb. penne pasta

1 ½ cups fresh grated parmesan

Salt and pepper to taste

½ cup slivered fresh basil

Method

1. Whisk 2/3 cup olive oil, soy sauce, vinegar, mustard and garlic.  Reserve ½ cup for basting.
2. Slice chicken lengthwise into 1” strips and marinate in the refrigerator for 45 minutes.
3. Slice zucchini lengthwise into ¼” strips.  Quarter bell peppers, peel onion and slice into ¼” rounds.  Brush with marinade.
4. Grill all veggies and chicken over hot coals, turning once.  About 6-10 minutes total, or until veggies are slightly charred.  When cool enough to handle, chop veggies and chicken into 1-inch pieces.
5. Meanwhile, cook and drain pasta.  Mix with 1/3 cup olive oil, parmesan cheese, half of the grilled chicken and veggies, and salt and pepper.  Top with remaining chicken and veggies, garnish with basil.