Grilled Ratatouille Pasta Salad

Ingredients

• Canola oil, for grill
• 12 oz. short pasta
• 2 small zucchini, halved lengthwise
• 1 small eggplant, sliced lengthwise
• 1 red bell pepper, halved and seeded
• 1 yellow 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 c. basil, roughly chopped
• 1 oz. Parmesan, grated (about 1/4 cup)

Directions

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

Find the recipe here! -->    Grilled Ratatouille Pasta Salad Recipe (countryliving.com)