This summer vegetarian meal scores big on flavour and simplicity. For a non-vegetarian option, add sliced grilled Ontario sausages.
Place grill basket on grill and heat to medium-high 375°F (190°C).
In large bowl, toss together tomatoes, garlic, shallots, green and yellow zucchini, oil, oregano and hot pepper flakes. Place vegetables in basket; grill, covered, for 15 minutes or until tomatoes burst and vegetables are tender, stirring occasionally. Return to bowl.
Meanwhile, in large pot of boiling salted water, cook rigatoni according to package directions until tender. Drain well, reserving 1/4 cup (50 mL) of the cooking water. Add pasta, beans, arugula and vinegar to vegetables and toss. Season with salt and pepper to taste. If pasta seems dry, stir in just enough reserved cooking water to moisten. Sprinkle with cheese and toss.