Garden Vegetable and Pasta Salad

Ingredients

• eggplant

  cut into ½-inch slices
  1 medium
• vegetable cooking spray
  1 unit
• cauliflower florets

  steamed, cooled
  2 cups
• broccoli florets

  steamed, cooled
  2 cups
• cherry tomatoes
  10 unit
• green bell pepper

  sliced
  ½ medium
• fettuccine or linguine

  cooked, room temperature
  8 oz
• basil vinaigrette (recipe follows)
  1 unit
• feta cheese

  crumbled
  2 ounces
• balsamic vinegar
  ¼ cup
• olive oil
  1 tbsp
• finely chopped fresh

  or 2 tsp dried, basil leaves
  2 tbsp
• finely chopped parsley
  2 tsp
• salt
  ¼ tsp
• pepper
  ¼ tsp