Finely chop fresh parsley, garlic cloves, and Fresno pepper. Mix with salt, dried oregano, and red wine vinegar in a bowl. Drizzle in olive oil while whisking to create the chimichurri sauce.

Bring salted water to a boil in a large pot. Cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and let cool.

Slice the eggplant and zucchini, quarter the red bell pepper, and cut the red onion into thin strips. Set the vegetables aside.

Preheat a grill pan over medium-high heat. Grill the vegetables for about 5-7 minutes until tender and slightly charred.

In a large bowl, combine the grilled vegetables, cooled pasta, and chimichurri sauce. Toss to coat evenly.

Serve immediately or chill in the refrigerator for at least 30 minutes to enhance flavors.