Ingredients
1 pound fusilli or pasta of your choice2 medium eggplant2 medium zucchini2 medium yellow summer squash1 large red onion, cut into 1/2-inch slices1 medium sweet red pepper, cut in half and seeds removed1/4 cup olive oil1/2 teaspoon salt1/4 teaspoon pepper3 plum tomatoes, chopped1-1/2 cups (6 ounces) crumbled feta cheese2 cans (2-1/4 ounces each) sliced ripe olives, drained2 tablespoons minced fresh parsleyPARMESAN VINAIGRETTE:3/4 cup olive oil1/3 cup grated Parmesan cheese1/3 cup white wine vinegar3 tablespoons lemon juice1 teaspoon sugar1 garlic clove, minced1 teaspoon salt1/2 teaspoon dried oregano1/2 teaspoon pepper
Preparation
Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside.
Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes.
Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.
