Serves: 4
Total Calories: 430

FOR THE DRESSING:
1/4 cup extra-virgin olive oil
3 tablespoons sherry vinegar
2 tablespoons finely chopped fresh basil
2 teaspoons minced garlic
1 teaspoon Dijon style mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 medium Japanese eggplant
1 large red onion
2 large red, yellow, or green bell peppers
4 medium ripe tomatoes

8 ounces Fusilli (corkscrew-shaped) pasta

3 tablespoons pine nuts, lightly toasted
1/3 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)
1/4 cup finely chopped fresh basil
kosher salt
freshly ground black pepper

TO MAKE THE DRESSING: In a large bowl whisk together the dressing ingredients.

Trim the ends from the eggplant and halve the bell peppers lengthwise. Remove the stems, cores, and seeds from the bell peppers, then flatten them with the palm of your hand. Core the tomatoes, halve them crosswise, and seed them.

Brush the vegetables on all sides with some of the dressing, leaving the rest in the bowl. Grill the vegetables over Direct Medium heat until tender and lightly charred, turning once halfway through grilling time. The eggplant will take 12 to 15 minutes, the onion 10 to 12 minutes, and the peppers and tomatoes 6 to 8 minutes. Cut all the vegetables into 1/2 inch pieces. Set aside.

Cook the pasta according to package directions. Drain and add to the bowl with the reserved dressing. Stir to combine. Add the vegetables and toss to mix thoroughly. Allow to stand about 10 minutes for the flavors to meld. Stir in the pine nuts, cheese, and basil. Taste and adjust seasoning with salt and pepper, if necessary. Serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 430
Calories from Fat: 160

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Vegetables
Artichoke With Lemon-Dill Mayonnaise
Arugula Pizza
Barbecued Cabbage
Cajun Corn With Louisiana Butter
Cauliflower And Red Onion Curry
Corn On The Cob Italian-Style
Frittata Primavera With Asiago Cheese
Grilled Asparagus With Tarragon Butter
Grilled Vegetable Pasta Salad
Middle Eastern Pita With Tzatziki Sauce
Pizza Dough On The Grill
Pizza Margherita
Poblano Rellenos
Portabello Burgers With Roasted Peppers
Provençal Sandwiches With Roasted Garlic Paste
Roasted Artichokes
Rustic White Bean Soup
Spring Vegetable Platter
Summer Vegetable Risotto
Summer Vegetables With Romesco Sauce
Sweet Potato With Cinnamon Butter
Yukon Gold Potatoes And Button Mushrooms