Rigatoni with Grilled Veggies

• 1 (1-pound) box rigatoni
• 1 baby Italian eggplant, sliced in 1/2-inch thick discs
• 1 zucchini, sliced in 1/2 lengthwise
• 1 medium onion, sliced
• 1 red bell pepper, quartered, cored and seeds removed
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 tablespoon chopped garlic
• 1 teaspoon crushed red pepper flakes

1. Preheat a grill or grill pan over medium-high heat.
2. Bring a large pot of salted water to a boil over high heat.
3. Add pasta and cook until al dente about 8 minutes.
4. Drain and set aside.
5. Lightly brush all sides of each vegetable with the 1 tablespoon of olive oil.
6. Place on the grill or grill pan, season with salt and pepper and grill for 3 minutes per side.
7. Transfer to a cutting board and cut all the vegetables into bite-size pieces.
8. Add remaining 2 tablespoons olive oil to a large skillet over medium heat.
9. Add garlic and red pepper flakes and saute for 1 minute.
10. Stir in the pasta, add the chopped vegetables and toss.
11. Transfer to a serving dish and serve immediately.

rigatoni, italian eggplant, zucchini, onion, red bell pepper, olive oil, salt, garlic, red pepper

Taken from www.foodnetwork.com/recipes/sandra-lee/rigatoni-with-grilled-veggies-recipe.html (may not work)