Grilling some veg makes all the difference.
3/4 cup extra-virgin olive oil, divided10 oz. penne or casarecce pasta2 Tbsp. white balsamic or white wine vinegarPrepare 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.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.
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