Spaghetti Salad with Grilled Vegetables

Ingredients

• ½ lb spaghetti
• ½ cup olive oil
• 1/3 cup olive oil
• ½ lb pitted Niçoise olives
• 1 tsp Tabasco
• ¼ cup chopped fresh basil
• ½ cup cherry tomatoes
• ¼ lb cippolini onions, halved and peeled
• ½ zucchini, cut lengthwise into ¼-inch slices
• 1 Japanese eggplant, cut lengthwise into ¼-inch slices
• 1 cup grated Parmesan
• Salt and pepper, to taste