Grilled Summer Harvest Pasta
Ingredients
Completely but lightly coat eggplant, zucchini, bell pepper and onion with oil; season to taste with salt and pepper. Grill veggies directly over medium-high heat, covered, until browned and tender when pierced with a fork, turning several times until done (3-4 min. for the zucchini, 4-6 min. for the bell pepper, 6-10 min. for the eggplant and 8-10 min. for the onion). Chop grilled vegetables into bite-sized pieces; set aside and keep warm. In an extra-large skillet, heat 1 tbsp. olive oil over medium-high heat until it shimmers but does not smoke. Add garlic and tomatoes to the pan; sauté, stirring occasionally, until tomatoes begin to soften (3-4 min.). Season with salt and pepper to taste. Add warm pasta and chopped grilled veggies to the pan; adjust seasoning to taste. Cook and stir pasta for 1-2 min. until hot. Stir in cheese. Garnish with herbs; serve immediately.