Preparation:
1. Prepare grill. Wrap garlic in a double layer of foil. Place garlic and onion on rack coated with cooking spray; grill 4 minutes. Add eggplant, zucchini, and yellow squash; grill 6 minutes, basting all vegetables occasionally with 1/4 cup vinaigrette. Turn all vegetables over and grill an additional 6 minutes, basting occasionally. Add tomato; grill vegetables an additional 4 minutes, turning tomatoes over after 2 minutes and basting all vegetables occasionally.
2. Remove garlic from foil; coarsely chop garlic and vegetables; place in a large bowl. Add pasta and remaining 1/4 cup vinaigrette; toss gently to coat. Sprinkle with cheese. |
