2 red and/or yellow sweet peppers
2 Japanese eggplants, halved lengthwise
2 medium zucchini or yellow summer squash, halved lengthwise, or 8 to 10 yellow sunburst or pattypan squash*
1 tablespoon olive oil
2 cups dried tortiglioni or rigatoni
3 tablespoons balsamic vinegar or red wine vinegar
2 tablespoons olive oil
1 tablespoon water
1 teaspoon bottled roasted minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup cubed fontina cheese (3 ounces)
1 - 2 tablespoons snipped fresh Italian parsley or parsley