8oz penne pasta
s&p
1 c diced, grilled eggplant
1 c diced, grilled zucchini
1/2 c diced, grilled bell peppers
4 stalks grilled asparagus, cut into 1" pieces
1/3 c pitted kalamata olives
1 c grape tomatoes, halved or quartered
1 t lemon zest
1 T lemon juice
2 T EVOO
1/4 c ++ sliced basil
grated parmesan or romano cheese

8 oz penne pasta 1 c diced, grilled eggplant 1 c diced, grilled zucchini 1/2 c diced, grilled bell peppers 4 stalks grilled asparagus, cut into 1" pieces 1/3 c pitted kalamata olives 1 c grape tomatoes, halved or quartered 1 t lemon zest 1 T lemon juice 2 T EVOO 1/4 c ++ sliced basil

Cooke pasta according to directions. Reserve 1/2 c pasta water and drain pasta and return to pot. Combine grilled vegetables, olives, tomatoes, basil, lemon and EVOO. Season with S&P. Toss vegetables with pasta in pot, adding enough reserved water to create a thin sauce. Serve with basil and cheese.