Prepare lightly oiled grill for medium heat (or use grill pan). Coat zucchini, eggplant, and onions on both sides with olive oil spray, and season with salt and pepper to taste. Grill vegetables (in batches if necessary), turning, until golden brown and tender about 6 minutes. Transfer to cutting board and cut inti bites-size pieces.

Cook pasta per package directions. Drain and immediately toss in serving bowl with pesto, tomatoes, and grilled vegetables.

season to taste with salt and pepper. Sprinkle with pine nuts.

Nutrition (per serving) 307 cal, 11 g pro, 38 g carb,4g fiber, 13 g fat, 3 g sat fat, 168 mg sodium