1. Prepare a lightly oiled grill pan and place over medium heat. Coat zucchini, eggplant and onions on both sides with olive oil spray, and season to taste with salt and pepper. Grill vegetables (in batches, if necessary), turning, until golden brown and tender, about 6 minutes. Transfer to a chopping board and then cut into bite-size pieces.
2. Cook pasta as per packet directions. Drain and immediately toss in serving bowl with pesto, tomatoes and grilled vegies. Season to taste with salt and pepper. Scatter on pine nuts. Serve.
NUTRITIONAL INFO PER SERVING
1,285 kJ (307 cal), 11g protein, 38g carbs, 4g fibre, 13g fat (3g sat fat), 168mg sodium
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