Grilled Vegetables with Pasta

1/2 lb. curly pasta
2 Tbsp. extra-virgin olive oil
1 medium zucchini, cut lengthwise into thick slices
1 bell pepper, halved and seeded ( I like red peppers)
1 small red onion, halved
1 small eggplant, cut lengthwise into thick slices
4 large tomatoes, cut crosswise into thick slices
3 to 4 Tbsp. balsamic vinegar, (preferably white)
1/4 cup coarsely chopped fresh parsley
Parmesan cheese, grated

Lightly spray vegetables with an olive oil mister, season with salt and pepper and grill, turning occasionally, until browned and tender. Transfer vegetables to a cutting board and allow to cool slightly.

Cook pasta until al dente, reserving one cup of pasta cooking water. Drain pasta and return to pot.

Roughly chop vegetables and add to pasta along with 2 Tbsp. olive oil and vinegar to taste. If necessary, add pasta water to create a light sauce that coats the pasta.

Season to taste with salt and pepper, sprinkle with parsley and serve with grated Parmesan cheese.

Serves 4
WW Points per serving: 9