1 zucchini, cut lengthwise into quarters
1 yellow squash, cut lengthwise into quarters
1 narrow Japanese eggplant, cut lengthwise into quarters
1 red pepper, seeded and cut into 4 lengthwise pieces
1/3 cup olive oil
2 tsp garlic minced
2 tbsp minced sun-dried tomatoes
1 tbsp capers
2 tbsp chopped kalamata olives
2 tbsp chopped fresh basil
2 pieces bacon, cooked well and crumbled
12 oz rotini pasta, cooked and drained
Salt and pepper to taste
Heat grill to high heat.
Combine half of the garlic and half of the oil. Brush squash, eggplant and pepper with olive oil and garlic. Cook vegetables over coals turning frequently. Cook for approximately 10 minutes, until they are cooked through. Allow vegetables to slightly cool, then chop into 1? pieces.
Whisk the other half of the olive oil, garlic and all the sundried tomatoes. Toss the pasta with the vinaigrette. Add the vegetables, capers, kalamata olives, basil and bacon to the pasta. Toss until well combined.
Season with salt and pepper to taste. Serve at room temperature.
Can be prepared 2-3 hours ahead of time and refrigerated.