Grilled Vegetable Salad

Ingredients

• 8 ounces uncooked rotini

• 2 large Chinese eggplant, trimmed and cut into 1/2 " thick slices

• 1 red bell pepper, cut into quarters and seeded

• 1 medium zucchini, sliced 1/2" thick lengthwise

• 2 Roma tomatoes, cut in half

• 2 medium shallots, quartered

• 2 cloves garlic, minced

• 1 teaspoon dried basil

• 4 tablespoons olive oil, divided

• 1 tablespoon balsamic or red wine vinegar

Directions

1. Preheat grill to medium. Cook rotini according to package directions. Rinse in cold water; drain.

2. Meanwhile, in large bowl combine eggplant, red pepper, zucchini, tomatoes, shallots, garlic and basil; mix lightly. Drizzle with 2 tablespoons of the olive oil; toss to coat.

3. Arrange vegetables on grill. Grill vegetables, turning frequently, 5-10 minutes or until vegetables are slighty charred. Remove vegetables to cutting board and coursely dice.

4. In a large bowl, combine the rotini, grilled vegetables, remaining 2 tablespoons olive oil and vinegar, and toss to mix. Season with salt and pepper to taste. Serve at room temperature.

5. Serves 14