Hands On: 40 minutes
Total: 40 minutes
1. Preheat grill to medium-high heat. Combine eggplant, zucchini, yellow squash, bell pepper and onion in large bowl. Season with salt and black pepper. Drizzle with oil; toss to coat. Place in grill basket.
2. Grill until vegetables are crisp-tender and slightly charred, stirring frequently. (Cooking time will vary by grill type.) Remove vegetables from grill; cover to keep warm. Set aside.
3. Toss pasta, tomatoes with their liquid and the vegetables in large bowl until well blended. Sprinkle with cheese. Serve warm.