Simply Grilled Vegetables in Pasta Salad

Cut the eggplant into 1/2-inch rounds and quarter each round. Sprinkle the eggplant with salt to draw out the bitterness, and place in a colander for 1 hour to drain.

Slice the zucchini lengthwise into thin slices. Heat a grill or grill pan to medium heat. In a large bowl, toss the eggplant, zucchini, onions and peppers in 2 tablespoons olive oil. Grill the vegetables, turning several times, for 6 to 8 minutes or until tender. Add the tomatoes and grill for the last minute or so.

In a large bowl, combine the grilled vegetables, garlic, oregano, shredded basil and season with salt and pepper. Cover with plastic wrap and refrigerate.

In a pot of salted boiling water, cook pasta to the al dente stage according to package instructions. Drain pasta and run under cold water to chill quickly. Pour into a colander to drain completely.