Summer Vegetables and Penne Toss



  • 8 oz vegan penne pasta
  • 3 portobello mushroom caps, stems and gills removed
  • 2 ears corn, shucked
  • 3 zucchini, cut into ¼-inch-thick planks
  • 1 red onion, cut into ½-inch-thick slices
  • 2 red bell peppers, halved and seeded
  • ⅔ cup olive oil, divided
  • ¼ cup balsamic vinegar
  • ½ cup chopped fresh basil
  • 1 tsp kosher salt
  • ½ tsp pepper


  1. Cook pasta according to package directions. Meanwhile, preheat grill or grill pan to medium-high heat.
  2. Drizzle mushrooms, corn, zucchini, onion, and bell peppers with ¼ cup oil; sprinkle lightly with salt and pepper. Grill vegetables, covered, 5 to 10 minutes or until browned and tender.
  3. Coarsely chop mushrooms, zucchini, bell peppers, and onions; cut kernels from cobs. Discard cobs.
  4. Toss together pasta, vegetables, 6 Tbsp oil, vinegar, basil, salt, and pepper.

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