This recipe is adapted from Fine Cooking magazine.
Ingredients:
1 pound tomatoes, halved or quartered, depending on size 3/4 pound squash, trimmed and cut into 1/2-inch rounds on a slight diagonal 3/4 pound eggplant, trimmed and cut into 1/2-inch rounds on a slight diagonal 1 large red bell pepper, stemmed, seeded, and quartered 1 large onion, cut into 1/2-inch slices 1 small head garlic 1/4 cup extra-virgin olive oil, divided 1 teaspoon herbes de Provence Kosher salt and freshly ground black pepper 3/4 cup pitted Kalamata olives, divided 12 oz. dried thin spaghetti 2 tablespoons chopped fresh basil 2 teaspoons chopped fresh marjoram 1/2 cup crumbled feta or goat cheese
Preparation:
Prepare a high gas or charcoal grill fire. Meanwhile, in a large bowl, toss the tomatoes, zucchini, eggplant, red pepper, onion, and garlic with 3 tablespoons oil, the herbes de Provence, and a generous sprinkling of salt and pepper.
Put the vegetables (tomatoes cut side up) and garlic on the grill in a single layer and cover. Grill the tomatoes without turning until their skins have darkened and their flesh is soft; grill the remaining vegetables, turning once, until grill-marked and tender, about 8 minutes. Transfer the tomatoes and garlic to a medium bowl. Transfer the remaining vegetables to another medium bowl and let cool briefly.
When cool enough to handle, very coarsely chop the squash, eggplant, bell pepper, and onion; return to the bowl and add 1/2 cup of the olives to the bowl.
Slip the garlic cloves out of their skins into a food processor. Add the remaining 1/4 cup of olives, the tomatoes, and the remaining 1 tablespoon oil; process until smooth.
Meanwhile, bring 3 quarts of well-salted water to a boil in a large pot. Cook the spaghetti in the water about 1 minute less than the package timing for al dente texture. Reserve 1/2 cup of the water, drain the pasta, and return it to the pot.
Toss 1/2 cup of the tomato-olive sauce and the basil and marjoram with the warm vegetables in the bowl. Toss the remaining sauce and the reserved cooking liquid with the pasta; stir over low heat for about 2 minutes so the pasta absorbs some of the sauce. Divide the pasta among 4 plates, top with the vegetables, sprinkle with the cheese, and serve.