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1
Special equipment: 18-inch-wide heavy duty foil
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2
Prepare a grill for medium heat.
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3
Toss together the tomatoes, eggplant, zucchini, pesto, olives, garlic, olive oil, crushed red pepper and 1 teaspoon salt in a large bowl.
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4
Combine the wine with 2 cups water in a large measuring cup or bowl.
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5
Tear four 16-inch pieces of 18-inch-wide heavy duty foil and arrange on a work surface.
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6
Evenly divide the spaghetti among the 4 pieces of foil, placing it in the center of each piece and leaving plenty of room on the short ends.
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7
Evenly divide the vegetable mixture among the foil, spooning it on top of the spaghetti.
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8
Fold up the sides and ends of each piece of foil to make a canoe shape.
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9
Pour 3/4 cup of the wine mixture into each packet.
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10
Keeping the folded sides up, tightly crimp the edges together so the packets remain canoe-shaped.
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11
This will prevent leaking and allow for space at the top of each packet.
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12
Put the packets on the grill, close the grill lid and cook 24 minutes, changing the position of the packets on the grill about halfway through.
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13
Remove from the grill and let rest for 10 minutes.
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14
Carefully open each packet.
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15
The pasta should be al dente and the vegetable mixture saucy.
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16
Stir 2 tablespoons Parmesan into each serving.
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17
Transfer the pasta and sauce to 4 serving bowls and top with the basil.
