Grilled Summer Squash Ratatouille Pasta Salad

Sourced from: countryliving.com

Ingredients:

Canola oil, for grill

12 oz short pasta

2 small zucchini (or any other summer squash), halved lengthwise

1 small eggplant, sliced lengthwise

1 red bell pepper, halved and seeded

1 bell pepper, halved and seeded

1 red onion, cut into rounds

2 tbsp olive oil

Kosher salt and freshly ground black pepper

1 tbsp red wine vinegar

1 cup basil, roughly chopped

1 oz Parmesan, grated (about 1/4 cup)

Instructions:

1. Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with canola oil. Cook pasta according to package directions.

2. Toss together zucchini, eggplant, bell peppers, onion, and olive oil in a bowl. Season with salt and black pepper. Grill, turning once, until just tender 6 to 8 minutes. Transfer to a cutting board and cut into pieces.

3. Toss together pasta, vinegar, and grilled vegetables (drizzle with more olive oil if mixture seems dry). Fold in basil and grated Parmesan.