Grilled Italian Vegetables with Pasta

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon grated lemon rind
• ½ cup thinly sliced fresh basil
• 6 cups hot cooked penne (about 12 ounces uncooked tube-shaped pasta)
• 1 teaspoon salt, divided
• ¼ cup (1 ounce) grated fresh Parmesan cheese
• 1 (1 1/4-pound) eggplant, cut into 1/2-inch-thick slices
• + 5 more ingredients
• • ¾ pound zucchini, quartered lengthwise and cut into 1-inch-thick slices
  • 1 red bell pepper, seeded and quartered
  • Cooking spray
  • 4 plum tomatoes, halved
  • 4 cups (3-inch) sliced green onions (about 2 bunches)

Place eggplant in a colander; sprinkle with 3/4 teaspoon salt. Toss gently to coat. Cover and let stand 30 minutes. Rinse eggplant with cold water, and drain well. Prepare grill. Place eggplant, zucchini, and bell pepper on grill rack coated with cooking spray. Grill 10 minutes, turning once. Add...

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