Ingredients
16 ounces Penne pasta
1 large eggplant
1 medium white onion
4 fresh tomatoes
2 small zucchini
2 small yellow squash
1/4 cup olive oil
Salt and pepper
1/4 cup grated Parmesan cheese
Chopped fresh basil
Preparation
Prepare pasta according to package directions. Cut eggplant, onion, zucchini and squashes into 1/2 inch slices. Cut tomatoes in half. Rub all vegetables with olive oil and season with salt and pepper. Place vegetables on a hot grill or place on a baking sheet. Place under the broiler for 10-12 minutes cooking until tender, turning once. Cut vegetables into bite sized pieces and toss with pasta. Toss with cheese and basil.
