1. Prepare grill medium hot. Whisk together 4 TBS oil, the vinegar, garlic, oregano, salt & pepper. Set aside. 2. Brush tomatoes, eggplant and onion with remaining oil. Pierce sausage several times with small knife. Coat grill with nonstick spray. Grill vegetables and sausages, turning often, 13-15 minutes or until sausage is no longer pink & vegetables are crisp-tender. 3. Meanwhile, cook pasta accoding to package. Drain and place in a bowl. 4. Remove vegetables from grill and chop; cut sausages into coins and slice in half. Add all to pasta. Drizzle with dressing and toss. Serve warmor at room temperature. ---------------------------------------------------------------------------
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Ingredients
