Cook the pasta as per instructions. Drain and collect 1 dl of the “pasta water”. Mix the pesto, the water, vinegar, pepper and salt and hold 2 table spoons of the mixture seperately. Mix the rest of the mixture through the pasta and allow to rest for around minutes.
Brush the sliced eggplant, zucchini, bell peppers with olive oil and grill for around 10 minutes under a hot grill. Regularly turn the slices so both sides are heated equally. Cut half of the grilled vegetables into dices and mix with the pasta. On a plate surround the pasta with the sliced grilled vegetables. Sprinkle with the two table spoons of pesto – vinegar mix. Garnish with fresh basil.