Recipe: <!-- -->Penne with Grilled Balsamic Vegetables<!-- --> | Whole Foods Market

Ingredients

• 1 small (1/2-pound) eggplant, cut into 1/2-inch thick slices
• 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
• 1/3 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 3 cloves garlic, finely chopped, divided
• 1 teaspoon ground black pepper
• 1 large red onion, cut into 1/2-inch thick slices
• 3 portobello mushroom caps, halved
• 1 bunch asparagus, trimmed
• 1 large fennel bulb, cut into 1/2-inch thick slices
• 1 pound whole wheat penne pasta
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons finely chopped marjoram
• 1/4 cup grated Romano cheese