Preheat your grill to medium-high heat, around 400°F (200°C). Wash and slice the zucchini, eggplant, red and yellow bell peppers, and red onion into bite-sized pieces.

In a large bowl, toss the sliced vegetables with canola oil, kosher salt, and freshly ground black pepper. Arrange the seasoned vegetables on the grill and cook for about 5-7 minutes, turning occasionally until they are tender with grill marks.

While the vegetables are grilling, bring a pot of salted water to a boil and add in your short pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and let cool.

In a large serving bowl, combine the grilled vegetables with the drained pasta. Gently toss together to mix.

Drizzle with olive oil and red wine vinegar, sprinkle in fresh basil and grated Parmesan. Toss gently and let sit for at least 30 minutes before serving.