Ingredients

• 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. Ciliegini (mini fresh mozzarella balls), drained, halved
• 2 Tbsp. white balsamic or white wine vinegar
• 1 Tbsp. thyme leaves
• 1 cup basil leaves

Instructions

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