1 lb. dried pasta (any variety)
2 cloves garlic, minced
1/4 c. olive oil
1 sm. eggplant, sliced
1/4 c. summer squash, chopped
1/4 c. zucchini, chopped
1/4 c. mushrooms, sliced
1/2 pt. cherry tomatoes
Salt and pepper to taste
Grated Parmesan cheese

Other vegetables may be substituted according to preference and availability.

Prepare the vegetables. Boil pasta in 4 quarts of water. Saute the garlic in oil over low to medium heat. Add and saute the eggplant, squash, zucchini and mushrooms; add the tomatoes and saute briefly.

Drain the cooked pasta and toss it with the vegetables in a large bowl. Add salt and pepper. Garnish the salad with grated Parmesan cheese. Serves 6.