Grilled Mediterranean Vegetable Penne with Feta and Walnuts

Zucchini, cut lengthwise into thirds

each

Bell Pepper, cut into quarters

each

Yellow Bell Pepper, cut into quarters

each

Large Red Onion, cut crosswise into slices ½–¾ inch (12 mm–2 cm) thick

each

Olive Oil

for brushing

Coarse Kosher Salt

to taste

Freshly Ground Pepper

to taste

Penne, preferably multigrain

0 lb

Extra Virgin Olive Oil

tablespoons

Mixed Fresh Herbs, minced

cups

Small Red Chile, minced

each

Kalamata Olives, pitted and finely chopped

cups

Walnuts, finely chopped

0 oz

Feta Cheese, finely chopped

cups