Whole-Grain Orzo & Grilled Vegetable Salad

Preheat grill to medium-high (400 degrees F to 450 degrees F). Sprinkle eggplant evenly on both sides with 1/4 teaspoon of the salt; arrange in an even layer on a rimmed baking sheet lined with paper towels. Let stand 10 minutes; pat dry.

Lightly coat eggplant, asparagus, zucchini, and bell pepper with cooking spray; arrange on oiled (with cooking spray) grates; grill, uncovered, until softened and lightly charred, 4 to 6 minutes, turning once halfway through cook time. Remove from grill; let cool 5 minutes.

Meanwhile, whisk together pesto, vinegar, oil, and remaining 1 teaspoon salt in a medium bowl until combined.

Cut grilled vegetables into 1/2-inch pieces; add to pesto mixture in bowl. Add orzo, mozzarella, and tomatoes; toss to coat. Spoon mixture evenly into 6 bowls; sprinkle with basil, and serve.