Rigatoni With Grilled Vegetables

• 1 (1-lb.) box rigatoni pasta
• 1 medium eggplant, peeled and cut into 2-inch pieces
• 1 large zucchini, cut into 2-inch pieces
• 1 large yellow onion, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 (26-oz.) jar mushroom-and-garlic pasta sauce
• 1/3 cup freshly shredded or grated Parmesan-Romano cheese blend

1. Cook pasta according to package directions. Drain; set pasta aside, and keep warm.
2. Toss together eggplant and next 3 ingredients.
3. Grill vegetables in a grill wok, covered with grill lid, over high heat (400u0b0 to 500u0b0) 10 minutes or until crisp-tender, stirring occasionally. Remove vegetables from heat.
4. Heat pasta sauce in a medium saucepan over medium heat 5 minutes or until warm, stirring often. Place pasta on a serving platter; spoon sauce evenly over pasta, and top with vegetables. Sprinkle with cheese; serve immediately.

rigatoni pasta, eggplant, zucchini, yellow onion, olive oil, pasta sauce, freshly

Taken from www.myrecipes.com/recipe/rigatoni-with-grilled-vegetables (may not work)