Preheat grill to medium-high. Lightly grease grates or pan with some oil. Cut bell peppers in half lengthwise and discard stems and seeds. Cut eggplant and zucchini at an angle into 1/2"-thick slices. Transfer vegetables to a baking sheet. Drizzle with 2 tablespoons oil and season with salt and pepper.

Place peppers on heated grill, skin-side up. Cook 4 to 5 minutes per side. Grill eggplant and zucchini 3 to 4 minutes per side. Transfer peppers to cutting board and slice. Set vegetables aside.

Meanwhile, boil water in a kettle. Place a Dutch oven on the grill and add remaining 3 tablespoons oil. Add halved tomatoes and garlic. Season with salt and pepper. Cook until tomatoes start to burst, 4 to 5 minutes.

Pour pre-boiled water into pot and bring to a simmer. Stir in rotini and close lid of the grill. Cook pasta according to package directions, until fully cooked and water has absorbed, about 8 minutes.

Remove pot from heat and stir in butter, Parmesan and reserved grilled vegetables. Top with more Parmesan to serv

Source: Hannaford fresh Magazine, July August 2025