Rigatoni with Grilled Veggies

Ingredients

• 1  baby eggplant italian sliced in 1/ discs
• 1 tablespoon garlic chopped
• 3 tablespoons olive oil 
• 1 medium onion sliced
• 1  bell pepper red seeds removed cored quartered
• 1 teaspoon pepper flakes red crushed
• 1 pound rigatoni 
• 6 servings salt and pepper black freshly ground
• 1  zucchini sliced in 1/2 lengthwise

Equipment

• frying pan
• pot
• grill
• grill pan
• cutting board

Directions

1. Preheat a grill or grill pan over medium-high heat.
2. Bring a large pot of salted water to a boil over high heat.
3. Add pasta and cook until al dente about 8 minutes.
4. Drain and set aside.
5. Lightly brush all sides of each vegetable with the 1 tablespoon of olive oil.
6. Place on the grill or grill pan, season with salt and pepper and grill for 3 minutes per side.
7. Transfer to a cutting board and cut all the vegetables into bite-size pieces.
8. Add remaining 2 tablespoons olive oil to a large skillet over medium heat.
9. Add garlic and red pepper flakes and saute for 1 minute. Stir in the pasta, add the chopped vegetables and toss.
10. Transfer to a serving dish and serve immediately.