Fast Summer Pasta Salad with Grilled Vegetables

Want a Meal that everyone in your family young or old may loves. Do you have a large group of people 10 to even over 20 or more that you unexpectedly need to cook a meal for over night? This Pasta Salad is great for large and small party gatherings,picnics,work parties,church dances, school, sports, block parties,or even holidays parties with very little time or mess in the kitchen. Just follow this easy recipe ( of course expand the ingredients for larger amounts people)and in no time you will find how simple it is to prepare,that your friends will think you have it delivered from a restaurant,that they will ask you for the recipe.

INGREDIENTS:
About a pound corkscrew pasta
An eggplant
A red bell pepper
A yellow bell pepper
2 zucchini
8 cherry tomatoes
2 cloves garlic, minced
A pinch of oregano
8-10 basil leaves, shredded
3 tablespoons extra virgin olive oil
Salt and hot pepper flakes to taste
Red Onion
Red Wine Vinegar

PREPARATION:
Wash and dry the vegetables.
Cut the eggplant into half-inch slices, salt them to draw out the bitter juices they can contain, and let them sit in a colander in the sink for an hour.
In the meantime, stem, seed, and rib the peppers and cut them into strips that will lie flat; either grill them skin-side down or run them under a broiler, skin side up, to blister the skins. When the skins are well blistered remove them, running the peppers under cool water to facilitate the process.
Slice the zucchini lengthwise into half-inch slices.
Rinse and pat dry the eggplant slices, and grill both eggplant and zucchini over a hot cast iron grill or over the coals, turning them once.
Slice the tomatoes in half and grill them briefly too.
Cut the sliced vegetables into strips and combine them with the tomatoes in a large bowl.
Season the vegetables with the garlic, oregano, basil, olive oil, Red Wine Vinegar, salt, and shredded hot pepper to taste, cover the bowl, and put it in the refrigerator.
In the meantime bring pasta water to a boil, salt it, and cook the pasta; when it reaches the al dente stage drain it and run it under cold water to chill it quickly.
Combine it with the vegetables in the bowl and serve,
Keep it in the refrigerator until you need it, and stir another tablespoon or two of oil into it when you set it out again.