Grilled summer vegetables and pasta salad

Pasta salad is another summer staple at my home, and I only make it with grilled summer vegetables. I know September has come, but there’s still plenty of zucchini, pepper and eggplants around so you can still try it!

300 g short shaped pasta (use GF if needed)
1 zucchini or summer squash
1 eggplant
1 large red bell pepper (or a mix of colors of your choice)
200 g cherry tomatoes (I used yellow ones)
a block of 200 g basil flavoured firm tofu (omit for a soy-free version.)
1 tsp dried oregano (or more to taste)
olive oil
salt and pepper to taste

Optional additional add-ins:
olives
pine nuts
fresh basil leaves
pesto
dried pepper flakes
mozzarella or feta cubes (or feta-style olive oil and spices marinated tofu if vegan)

View the full recipe at Lemon Pie and Tie&Dye →