3/4 pound of penne pasta
1 medium eggplant, peeled and cut into 1-inch cubes
1 medium zucchini, cut into cubes or sticks, 1/2″ thick
1 red pepper sliced or use roasted peppers
6 oz. mushrooms, cut in half
1 large onion, sliced
1/4 cup extra virgin olive oil
salt & pepper to taste
3-4 scallions sliced
2 cups finely diced fresh tomatoes
2 Tbsp. chopped fresh basil
1/2 cup diced fresh mozzarella – optional
Bring the water to a boil.
Combine the vegetables, except the scallions and tomatoes, olive oil and salt and pepper and grill over moderately high heat. We placed them on a cookie sheet on the grill so we didn’t lose the pieces. The vegetables should be cooked through and browned. This will take about 20 minutes.
In the meantime, cook the pasta. Drain the pasta and put it back in the pot with the fresh tomatoes and scallion. Add the roasted vegetables and a little butter it seems dry. Toss, add the basil and the fresh mozzarella, if using, and toss again.
Serve immediately with grated Parmesan.