Grilled Veggie Pasta Primavera

Preheat grill to medium-high heat.  Combine eggplant, zucchini, squash, bell pepper and onion in a large bowl.  Season with salt and pepper.  Drizzle with oil; toss to coat.  Place in grill basket.

Grill until vegetables are crisp-tender and slightly charred, stirring frequently (cooking time will vary by grill type).  Remove vegetables from grill; cover to keep warm.  Set aside.

Toss pasta, undrained tomatoes and vegetables in a large bowl until well blended; sprinkle with cheese.  Serve warm.