Chargrilled Vegetable Salad

Combine oil, garlic, salt and pepper.
Heat chargrill pan, brush lightly with prepared oil. Char grill both sides of vegetables, brushing with prepared oil during cooking. Reserve any remaining oil.
Cook pasta according to directions on packet, drain.
Combine vegetables, pasta and remaining ingredients except pine nuts. Sprinkle pine nuts on top.

Qty	Unit	Ingredient	Preparation
60	mL	Olive oil
5	gr	Garlic	Crushed
200	gr	Mushrooms
500	gr	Zucchini	Cut into 3 to 4 slices lengthways
300	gr	Eggplant	Sliced thickly
500	gr	Yellow bell pepper	Cut into large chunks
250	gr	Pasta, plain, fresh
300	gr	Butter bean, canned
15	gr	Basil, fresh
30	gr	Pine nuts
500	gr	BUITONI Sugo al Pomodoro (Tomato Coulis Sauce)

Nutritional analysis per serving
Energy (Kj)	964
Energy (Kcal)	230
Protein (g)	7.6
Fats, total (g)	9.9
Fats, saturated (g)	9.9
Carbohydrate, total (g)	30
Sugars (g)	8.8
Sodium (mg)	315