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

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.