Pasta salad with grilled vegetables

For 4 people: 300 g macaroni type 200-zucchini-eggplant thimbles g 200 g-200 g red pepper-fresh ginger-Basil-garlic-olive oil-salt-pepper

Boil the pasta in plenty of boiling, salted water, drain underdone, rinfrescatela under running water and 1-bring on a tray covered with a dish towel for excess water. Roasted peppers, clean it and cut it into pieces. Slice the eggplant and zucchini, then pass the slices on the hot grill. Gather the dough into a salad bowl, the pieces of bell pepper, grilled vegetables reduced to chunks, chopped basil, a whole clove of garlic, 1/2 teaspoon grated ginger, salt, pepper and about 80 g of olive oil. Stir the pasta and let it cook for 2 hours before serving.