Ingredients

4   large portobello mushrooms, stems removed
1   bunch fresh asparagus, tough ends removed
1 pint grape tomatoes, halved
3 tablespoon olive oil
2 tablespoon fresh lemon juice
1 lb penne pasta, cooked
seasoning, recipe follows

Seasoning:
1 teaspoon salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon dried parsley flakes

Directions

Remove stems from portobello mushrooms. 

Brush mushrooms, asparagus and tomatoes with olive oil. Grill mushrooms over medium heat until tender, 4 to 5 minutes per side, turning occasionally. Cut mushrooms into thin strips; place in a medium bowl. 

Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally. Cut asparagus into 2 inch lengths; add to mushrooms in bowl.

Grill tomatoes, cut side down, over medium heat for 3 minutes. Add to mushrooms and asparagus and toss in the pasta. Drizzle with lemon juice and olive oil. Sprinkle with seasoning, tossing gently to coat. 

Seasoning:

Combine all ingredients in a bowl and transfer to an airtight container. Store in a cool, dry place up to 6 months.