Grilled Ratatouille Pasta Salad
['2 medium zucchini (about 1 1/2 lb.), halved lengthwise', '1 medium or 2 small eggplants (about 1 lb.), cut into 1" wedges', '3/4 cup extra-virgin olive oil, divided', '2 1/2 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']
Prepare 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.
Cook pasta according to package directions.
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.
Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.
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