1 lb penne pasta
2 medium Zucchini
3-4 medium tomatoes
olive oil
salt
1 bunch of fresh basil
1 clove garlic
2 T balsamic vinegar
1/2 t fresh ground black pepper 6 oz cotija cheese
Boil a large saucepan of water for the pasta. Light your grill. Cut the zucchini into large longitudinal slices and the tomatoes into 1/2 inch thick slabs. Toss both vegetables in a large bowl with 2 T olive oil and 1 t salt. When the grill is very hot, gently place the vegetables on it. Grill the tomato slices 2 minutes per side, the zucchini slices 3 minutes per side. Each vegetable should have light grill lines on it when prepared properly. Remove from the grill and allow to cool on a plate. Meanwhile, cook the pasta until al dente. Strain in a colander and generously run cold water over it to cool down, stirring it to keep from clumping. Prepare the dressing by crushing the garlic and finely mincing the basil. Mix with vinegar, 2 T olive oil, black pepper, and salt to taste. Allow to marinate for at least 5 minutes. Chop the grilled vegetables into medium-sized chunks. Combine pasta, vegetables, and dressing in a large bowl and stir until well mixed. Top with cotija and serve.