Grilled Ratatouille Pasta Salad

• 2 medium zucchini (about 1 1/2 lb.), halved lengthwise
• 1 medium or 2 small eggplants (about 1 lb.), cut into 1" wedges
• 3/4 cup extra-virgin olive oil, divided
• 2 1/2 tsp. kosher salt, divided
• 1 tsp. freshly ground black pepper, divided
• 10 oz. penne or casarecce pasta
• 1 large or 2 medium heirloom or beefsteak tomato (about 1 lb.), cut into 1" pieces
• 8 oz.
• (mini fresh mozzarella balls), drained, halved
• 2 Tbsp. white balsamic or white wine vinegar
• 1 Tbsp. thyme leaves
• 1 cup basil leaves

1. Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8-12 minutes. Return to baking sheet and let cool.
2. Cook pasta according to package directions.
3. Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
4. Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.

zucchini, eggplants, extravirgin olive oil, kosher salt, freshly ground black pepper, penne, heirloom, white balsamic, thyme, basil

Taken from www.epicurious.com/recipes/food/views/grilled-ratatouille-pasta-salad (may not work)