1/2poundwhole wheat pastasuch as rotini or cavatappi
1/4cupolive oildivided, plus more for grilling
1medium zucchinihalved lengthwise
1bell pepperhalved, stemmed, and seeded
1small red onionhalved
1small eggplantcut lengthwise into thick slices
4large tomatoescut crosswise into thick slices
3 to 4tablespoonswhite wine vinegar or white balsamic vinegar
1/4cuproughly chopped fresh parsley
In a medium pot of boiling salted water, cook pasta according to package instructions. Drain pasta and return to pot; place away from heat.
Heat a grill or grill pan to medium-high; lightly oil hot grill. Working in batches if necessary, lightly brush vegetables with 2 tablespoons oil, season with salt and pepper, and grill, turning occasionally, until browned and tender. Transfer vegetables to a cutting board and let cool slightly.
Roughly chop vegetables and add to pasta. Add 2 tablespoons each oil and vinegar, or to taste. Season with salt and pepper, sprinkle with parsley, and serve warm or cold.
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