Healthy grilled spaghetti with summer vegetables in foil

Ingredients:

• 2 medium juicy tomatoes, cut into 1 cm pieces.
• 1 small eggplant, cut into 1cm pieces.
• 1 small zucchini, cut into 1cm pieces.
• 1/4 cup sun-dried tomato pesto
• 12 olives in oil, pitted, coarsely chopped
• 4 cloves garlic, thinly sliced
• 2 tbsp. l. olive oil
• 1/4 tsp red pepper flakes
• 1 cup dry white wine
• 220 g whole grain spaghetti, broken into 3 pieces
• 8 tbsp. l. grated parmesan
• 1 handful fresh basil leaves, coarsely torn
• Special equipment: heavy duty foil 45cm wide.

Preparation:

1. Preheat grill to medium heat.
   
   In a large bowl, combine tomatoes, eggplant, zucchini, pesto, olives, garlic, red pepper, olive oil and 1 teaspoon salt.
2. In a large measuring cup or bowl, combine the wine with 2 cups of water.
3. Tear off four 40x45 cm sheets of foil and place them on a work surface. Evenly distribute the spaghetti among the foil sheets, placing them in the center and leaving plenty of space on the shorter sides. Spread the vegetable mixture evenly over the spaghetti. Fold the sides and ends of each piece of foil over the spaghetti to form boats. Pour 3/4 cup of the wine mixture into each package. Press the edges of the foil tightly to hold the packages in place. This will prevent leakage and create plenty of space at the top of the package.
4. Place the parcels on the grill, close the lid, and bake for 24 minutes, rotating the parcels halfway through. Remove from the grill and let rest for 10 minutes.
5. Carefully unwrap each parcel. The pasta should be cooked al dente and the vegetable mixture should resemble a sauce. Stir 2 tablespoons of Parmesan cheese into each portion. Transfer the pasta and sauce to 4 serving bowls and sprinkle with basil.