Grilled Ratatouille Pasta Salad

Directions

1. 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. 2.

   Cook pasta according to package directions.

3. 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. 4.

   Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.