Grilled Vegetable Tomato Sauce

Canola or olive oil spray2 pounds ripe plum tomatoes1 medium zucchini peeled, cut vertically, scraped inside and seeded1 medium red or green pepper1 medium portobello mushroom bottom end of stem removed1 tablespoon olive oil1 medium onion3 cloves garlic minced 1/2 cup red wine2 tablespoons basil2 tablespoons oreganoKosher salt and pepper to tasteCrumbled feta cheese or grated Romano cheese, optional garnish1 pound whole wheat rigatoni or penne, cookedPrepare grill for medium heat setting. If using charcoal (preferred) coals should be hot but not flaming.Spray all sides of washed tomatoes, zucchini, mushroom and pepper with oil; or brush on purchased Italian salad dressing.Place vegetables on grill and close lid. Check and turn every 2 minutes to get evenly charred skins. Tomatoes and mushroom will be done first, then pepper, then zucchini. Allow vegetables to cool.Remove tomato skins and remove skin, seeds and pith from pepper.Choose 1 cup of tomatoes that are mostly intact and set aside. Put remaining tomatoes in blender or food processor with green pepper and blend into a chunky mixture. (If you own a stick blender, this can be done in the pan later.)Slice zucchini into 1/2-inch slices, when cut into half circles Slice mushroom into bite-size chunks. Set both aside.In medium saucepan, heat oil and sauté garlic and onion. Add salt and cover for 2 minutes. Add wine and bring to a boil. Stir in blended tomatoes and simmer uncovered 30 minutes stirring often.Add chunky tomatoes, basil and oregano, mushroom and zucchini slices and simmer 10 minutes; salt and pepper to taste. Serve over cooked pasta; garnish with crumbled feta cheese or freshly grated Romano cheese, if desired.Serves six.Nutrition values per serving: 182 calories, 3 g fat ( trace amount saturated), 32 g carbohydrates, 5 g fiber, 7 g protein, 0 mg cholesterol, 22 mg sodium.