Roasted Vegetable Pasta Salad

1 medium eggplant, sliced
2 zucchini, sliced lengthwise
1 red onion, cut in eighths
2 sweet peppers, cored, seeded and sliced lengthwise in quarters
2 cloves garlic, sliced
2 T. olive oil
salt and freshly ground black pepper to taste
1/2 lb. fusilli or farfalle pasta
1/2 C. Classic Dressing (recipe below)
1/4 C. chopped fresh basil
4 oz. goat cheese, crumbled (optional)

Preheat grill to medium-high.

In a large mixing bowl, toss vegetables with garlic, oil, salt and pepper.

Arrange vegetables on lightly oiled grill and cook for 5 to 10 minutes on each side until tender and lightly browned.

Cook pasta in a large pot of boiling, salted water until just tender, testing after 8 minutes. Drain, refresh under cold water and toss with a little dressing.

Cut grilled vegetables into rough chunks and toss with pasta, dressing, basil and goat cheese, if using. Season to taste and serve at room temperature. May be made ahead and refrigerated until serving time. Bring back to room temperature before serving.

Classic Dressing:
1 clove garlic, minced
1/2 t. salt
1 T. Dijon mustard
1/3 C. vinegar
1 C. oil
freshly ground black pepper

In a small mixing bowl, mash the garlic with the salt and stir in the mustard and vinegar. When well combined, slowly whisk in the oil. Season with pepper to taste.

Makes 1 1/3 cups.