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In a blender or food processor, combine arugula, mint, oil, pine nuts, lime juice and garlic. Cover; blend or process until smooth, scraping down sides as needed. Add Parmesan. Cover and blend or process just until combined. Season to taste with salt and pepper.
Halve any large carrots lengthwise. Cook carrots in a small amount of boiling water about 5 minutes or just until tender; drain well. Place carrots, shallots, bell peppers, mushrooms, zucchini and pattypan squash in a sealable bag set in a large bowl. Add 1/4 cup of the sauce to the bag. Seal bag; turn to distribute sauce evenly over vegetables.
Lightly coat an unheated grill wok with cooking spray. For a charcoal or gas grill, preheat the grill wok on the rack of a covered grill for 1 minute. Add the vegetable mixture to wok. Cover and grill vegetables in wok about 25 minutes or until tender, stirring occasionally. Stir tomatoes into vegetable mixture.
Place remaining sauce in a small serving bowl. Arrange vegetables on a platter; serve with sauce. If desired, sprinkle vegetables with additional mint leaves.