PREPARATION:

1. Prepare pasta according to package directions; drain and keep warm in cooking pan.
2. Combine zucchini, yellow squash, bell pepper and onion in large bowl. Spray with cooking spray; toss to coat. Sprinkle with oregano, salt and black pepper; toss.
3. Heat large grill pan or skillet over high heat. Add vegetables; cook 6 minutes or until vegetables are crisp-tender, stirring frequently. Remove vegetables from pan; cover to keep warm.

   Outdoor Grill Option: Preheat outdoor grill to medium-high heat. Combine vegetables, cooking spray and seasonings as directed. Place in grill basket. Grill vegetables until crisp-tender and slightly charred, stirring frequently. Remove from grill; cover to keep warm. Continue as directed. If using a charcoal grill, place grill rack about 4 inches above medium-hot coals. If using a gas grill that is 20,000 BTUs or less, close the grill cover to decrease cooking time. Regardless of grill type, stir vegetables frequently for quick and even cooking. Cook time will vary by grill type. Oven Option: Preheat oven to 450°F. Combine vegetables, cooking spray and seasonings as directed. Spread in single layer in 15x10-inch baking pan. Bake 10 minutes or until vegetables are crisp-tender, stirring after 6 minutes. Cover to keep warm. Continue as directed.

4. Add undrained tomatoes and vegetables to pasta; toss until well mixed. Sprinkle with cheese. Serve warm.