Ingredients:

• 1 pound bow tie pasta, or tri color fusilli
• 1/2 cup olive oil
• 1/2 cup Balsamic Vinegar
• 1 Tbs. garlic, chopped
• 1 Tbs. basil, fresh, chopped
• 1 Tbs. thyme, fresh, chopped
• 1 tea. black pepper, fresh ground
• 1 1/2 Tbs. chile powder
• 1 Tbs. ground cumin
• 1 Tbs Kosher Salt
• 3 each Japaneese Eggplant, sliced in 1/4 inch strips
• lengthwise
• 1 each red onion, peeled, and sliced into 1/4 inch wheels
• 2 each zucchini, sliced in 1/4 inch strips lengthwise
• 1 each yellow squash, sliced in 1/4 inch strips lengthwise
• 2 each portabella mushrooms, stem removed
• 1 bunch asparagus, bottoms trimmed about halfway up.
• 2 each red pepper, cut in 1/2, stem and seeds removed
• 4 ounces goat cheese

Instructions and Comments:

Fire up the grill!!

Cook the pasta in lightly salted water. Strain, toss with a little oil, and cool.

In a large mixing bowl combine the Balsamic vinegar, garlic, herbs, and seasonings. Whip in the olive oil.
Coat all of the vegetables in the marinade. Grill the vegetables on the hottest spots of the grill, they will taste better if they are a bit charred, but still firm. Remove the vegetables to a small sheet pan and cool. Dice the vegetables and combine with the pasta. Dress the salad with the remainder of the marinade.
Portion the salad onto plates and top with slices of goat cheese. Very Nice!