Rigatoni With Mixed Grilled Vegetables

1/4 Cup Olive oil
1 Teaspoon Chopped fresh oregano or 1/2 teaspoon dried
2 Garlic cloves; minced
Salt
Freshly ground black pepper
1 Large Zucchini sliced into 1/4-inch rounds; (12 ounces)
1 Large Yellow squash; sliced into 1/4-inch rounds (12 ounces)
1 Red onion; peeled and cut into 1/4-inch round pieces
8 Ounce Mushrooms; trimmed, wiped clean and sliced vertically in half,
or quarters, if large, up to 10
1 Red bell pepper; seeded and cut into 1/2-inch strips
1 Green bell pepper; seeded and cut into 1/2-inch strips
1 Pound Dry rigatoni pasta
1/4 Cup Chopped fresh basil
1 Cup Grated Parmesan cheese

TO MARINATE THE VEGETABLES: In a large mixing bowl, combine the olive oil,
oregano, and garlic, with 1 teaspoon of salt and 1/2 teaspoon black pepper.
Toss this with the vegetables and marinate at room temperature for at least
an hour.

TO GRILL THE VEGETABLES: Prepare your charbroiler as you ordinarily would
and grill the vegetables, in batches until tender. Or, preheat your broiler
and broil the vegetables, turning them once, until browned on both sides.
(You can also set your oven to 500 F. and roast the vegetables for 30
minutes.) If you think the pieces are too large for pasta, then cool the
vegetables for 10 minutes and chop them into manageable pieces.

Bring 3 quarts lightly salted water to a boil. Add the rigatoni and cook for
about 12 minutes or until tender but still firm to the bite. Drain, toss
with the vegetables, basil and Parmesan cheese. Season with salt and pepper
to taste, and serve immediately.