Pair with Danzante Tuscan Red

Serves 6

DIRECTIONS

Heat grill to high heat.
Combine half of the garlic and half of the oil. Brush squash, eggplant and pepper with olive oil
and garlic. Cook vegetables over coals turning frequently. Cook for approximately 10 minutes,
until they are cooked through. Allow vegetables to slightly cool, then chop into 1? pieces.
Whisk the other half of the olive oil, garlic and all the sundried tomatoes. Toss the pasta with
the vinaigrette. Add the vegetables, capers, kalamata olives, basil and bacon to the pasta. Toss
until well combined.
Season with salt and pepper to taste. Serve at room temperature.
Can be prepared 2-3 hours ahead of time and refrigerated.