1.5 lb eggplant cut lengthwise into 1/2-inch slices
16 oz rotini pasta
1 medium bell pepper green cut into 3 pieces
1 tablespoon seasoning italian
1 medium onion cut into 1/2-inch slices
0.5 cup parmesan shredded
0.5 teaspoon pepper
0.5 teaspoon salt
1 medium zucchini cut in half lengthwise
Equipment
bowl
grill
ziploc bags
wok
Directions
In large nonmetal dish or 2-gallon resealable food-storage plastic bag, mix dressing, Italian seasoning, bell pepper, zucchini, eggplant and onion; turn to coat. Cover, or seal bag; let stand 1 hour to blend flavors.
Meanwhile, cook and drain pasta as directed on package. Rinse with cold water; drain well; set aside.
Heat gas or charcoal grill.
Place vegetables in grill basket (grill wok), or place directly on grill rack; reserve dressing.
Place grill basket on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning vegetables and brushing with dressing once, until tender.
In large serving bowl, combine pasta with reserved dressing, salt and pepper. Dice vegetables; fold into pasta in bowl.
