Grilled Ratatouille Pasta Salad

Ingredients

• 2 medium zucchini (about 1½ lb.), halved lengthwise
• 1 medium or 2 small eggplants (about 1 lb.), cut into 1" wedges
• ¾ cup extra-virgin olive oil, divided
• 2½ 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

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