1 box (16-ounce) rigatoni pasta, Barilla®
3 tablespoons extra virgin olive oil
2 small Italian eggplants, sliced in 1⁄2-inch-thick disks
1 zucchini, sliced in half lengthwise
1 small onion, sliced
1 red bell pepper
2 tablespoons extra virgin olive oil
1 tablespoon bottled chopped garlic, Gourmet Garden®
Red pepper flakes, McCormick®
Salt and ground black pepper
Set up grill for direct cooking over medium-high heat. Or preheat a grill pan over medium-high heat.
In a large pot of boiling salted water, cook pasta according to package directions. Drain pasta and drizzle with about 1 teaspoon of the olive oil to prevent pasta from sticking together.
Lightly brush eggplant, zucchini, onion, and bell pepper with the remaining olive oil. Place vegetables on grill or in grill pan and grill for 3 minutes per side. Remove vegetables; cool for 5 minutes. Slice vegetables into bite-size pieces.
In the pot used to cook the pasta, heat the 2 tablespoons olive oil over medium heat. Add garlic and red pepper flakes to taste; cook and stir for 1 minute. Add chopped vegetables and pasta to pot and toss all together. Season to taste with salt and pepper. Serve immediately.