Pasta, Grilled Vegetables and Pesto

Pasta, grilled vegetables and pesto
Veal escalopes with lemon Recipe by Valentina Harris SERVES 4 Preparation 30 minutes plus 1 hour standing for the aubergine
Cooking 40 minutes 400g fusilli or pennesea salt and freshly milled black pepper 2 courgettes, sliced thinly lengthways 2 peppers, sliced lengthways and seeded 1 aubergine, sliced lengthways, sprinkled with salt, stood in a colander under a heavy plate for 1 hour, then rinsed and dried 1 large red onion, peeled, sliced lengthways into 8 flat, thick slices (keep the root stub intact so the slices remain whole) 4 large, beefsteak tomatoes, sliced very thickly across 150ml olive oil 2 tbsp chopped fresh flat-leaf parsley 3 tbsp good-quality basil pesto extra oil for serving.
Bring a large pot of salted water to the boil.
Heat the grill to medium.
Grill each vegetable in batches until just tender, brushing with olive oil.
As soon as the vegetables are cooked, arrange them in a wide bowl and sprinkle with chopped parsley, and season with salt and pepper.
When all the vegetables are grilled and in the bowl, sprinkle with the remaining olive oil.
Keep as warm as possible.
Add the pasta to the boiling water and cook until al dente. Drain and return to the pot. Add the vegetables to the pasta. Season and add the pesto.
Toss thoroughly, adding more oil if necessary. Serve at once.
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