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Ingredients

• 1 eggplant (1 lb/500 g)
• 2 each yellow and green zucchini (1-1/4 lb/625 g total)
• 3 large carrots, peeled
• 1 each sweet red and yellow pepper
• Half Spanish onion
• 8 oz (250 g) asparagus
• 1/3 cup (75 mL) white wine vinegar
• 1/3 cup (75 mL) olive oil
• 1 tsp (5 mL) Dijon mustard
• 2 cloves garlic, minced
• 1/2 tsp (2 mL) each salt and pepper
• 3 cups (75 mL) rotini pasta
• 1/4 cup (50 mL) chopped fresh basil

Cooking Instructions

1. Cut eggplant into 1/2-inch (1-cm) thick rounds. Cut yellow and green zucchini and carrots lengthwise into thirds. Seed, core and cut red and yellow peppers into wedges; cut onion into wedges, leaving root end intact. Snap off ends of asparagus. Place in bowl. Whisk vinegar, oil, mustard, garlic, salt and pepper; toss half with vegetables.
2. Place vegetables on greased grill over medium-high heat; close lid and cook, turning once, for 10 to 15 minutes or until tender-crisp. Return to bowl; let cool slightly. Cut into 1-inch (2.5-cm) pieces, returning vegetables and any juices to bowl.
3. Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain well and add to bowl along with remaining vinaigrette. Toss to coat. (Salad can be covered and refrigerated for up to 6 hours.) Add basil and toss. Serve at room temperature.

Try it With:
Chicken Parm Casserole

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