Grilled Vegetable Rigatoni

Directions

1. Bring an 8-quart stockpot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain pasta.
2. Meanwhile, preheat barbecue over medium-high heat. On a rimmed sheet pan, lay out zucchini and any other vegetables you wish to use. Season with salt and pepper, then drizzle with olive oil and massage gently. Place vegetables in a single layer and grill until charred on both sides, about 2 minutes per side.
3. Place the pasta pot over medium heat and add marinara, stir until warmed through. Toss together with pasta, grilled vegetables and parsley. Serve immediately.