Ingredients:
Recipe by Lali Hess, The Juniper Spoon 1 zucchini, sliced lengthwise 1/2-inch thick 1 eggplant, sliced lengthwise 1/2-inch thick 1 red or orange bell pepper 1 large tomato, chopped 1 dozen basil leaves, chiffonade Half dozen arugula leaves, chiffonade 1 large clove garlic, minced 1 pound of rotini Extra virgin olive oil Salt and pepper Salt zucchini and eggplant slices.

Instructions:
Preheat grill. Set the whole pepper on the grill and turn occasionally until it is softened and almost all black (about 20-30 minutes). Brush the slices with oil and grill on both sides until soft (about 10 minutes). Remove from grill and allow to steam by covering the slices with an overturned bowl. Cook the pasta. Cut the zucchini and eggplant into half-inch pieces. Remove the black skin from the pepper, remove seeds and chop into 1/2-inch-size pieces. Add all the veggies to the drained pasta; add the basil, arugula and garlic. Splash in some olive oil and sprinkle with salt. Published on Oct. 7, 2009