Grilled Mediterranean Vegetable Pasta Salad

• 1/2 cup (125 ml) red wine vinegar
• 1/4 cup (50 ml) lemon juice
• 1 tbsp (15 ml) honey
• 2 cloves garlic, minced
• 1 tsp (5 ml) each salt and pepper
• 1/2 cup (125 ml) olive oil
• 1 each zucchini and baby eggplant, sliced into 1 cm rounds
• 1 red pepper, sliced into thick strips
• 1/2 red onion, sliced into 1 cm rounds
• 6 cups (1.5 L) cooked short pasta such as rotini or penne
• 1/2 cup (125 ml) crumbled feta cheese
• 1/4 cup (50 ml) chopped fresh basil leaves
• 1/4 cup (50 ml) chopped kalamata olives
• 1/4 cup (50 ml) toasted pine nuts (optional)

Whisk the vinegar with the lemon juice, honey, garlic, salt and pepper. Whisking constantly, slowly drizzle in the olive oil, until well combined. Toss just enough of the dressing mixture with the zucchini, eggplant, red pepper and onion to coat; set aside the remaining dressing for the salad.

Select the "Manual Mode" program and press "OK". Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the vegetables on the grill and close the lid.

Cook the vegetables, in batches, for 3 to 5 minutes or until tender and well marked. Coarsely chop the vegetables and toss with the cooked pasta, remaining dressing, crumbled feta, basil and olives. Sprinkle with pine nuts (if using) just before serving.

Tips: Add protein to this recipe by stirring in chickpeas, cooked shrimp or sliced grilled chicken, steak or sausage. Serve this salad as an accompaniment to any grilled protein such as chicken, steak, pork, fish or seafood. This salad can be stored, tightly covered, in the refrigerator for up to 3 days. Leftover salad makes a great lunch option to pack and go.