This unique take on ratatouille allows you pair that delicious summertime grilled flavor with pasta!

Salt
Pepper
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
2 cloves garlic, crushed with press
1 medium red onion
2 medium zucchini
1 large eggplant
2 large orange or yellow peppers, quartered
1 pound (about 4) ripe plum tomatoes, cut lengthwise in half
1 pound gemelli or elbow pasta
1 tablespoon Dijon mustard
2 tablespoons chopped fresh flat-leaf parsley leaves

1. Prepare outdoor grill for direct grilling on medium-high. Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt.

2. In small bowl, whisk vinegar, oil and garlic.

3. Cut onion crosswise into 1/2-inch-thick slices. Trim zucchini and eggplant; cut diagonally into 1/2-inch-thick slices. Brush half of vinegar mixture on one side of onion, zucchini, eggplant, peppers and tomatoes.

4. Grill tomatoes 6 minutes, zucchini and eggplant 10 minutes, and peppers and onion 12 minutes, or until all vegetables are tender and charred, turning over once. Transfer vegetables to cutting board. Cool slightly, then cut into 1/2 inch pieces.

5. Meanwhile, cook pasta in boiling water as label directs. Drain; return to pot.

6. Stir mustard into remaining vinegar mixture. Toss with pasta along with parsley, vegetables, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Serves 6.

Each serving: About 425 calories, 9g total fat (1g saturated), 0mg cholesterol, 465mg sodium, 75g total carbohydrate, 9g dietary fiber, 14g protein.