1. Slice zucchini on a bias about 1/2” thick; cut eggplant into medallions 1/2” thick; cut peppers into quarters, slice onion into 1/2” discs (do not allow to separate); remove woody ends of the asparagus. Place vegetables and 2 cloves of garlic in a large mixing bowl. Drizzle all the vegetables with about 4 oz extra virgin olive oil or until all the vegetables are lightly coated.

2. On a preheated medium/high grill, begin to cook the vegetables. Aim for char marks on your veggies, but do not over-cook as they should remain slightly under-done. Grills vary in temperature, so remove veggies once done. Lay the veggies on a baking sheet in a single layer allowing them to cool, season with salt and pepper to taste.

3. Fill a large pot three-quarters full of cold, salted water, and bring to a rolling boil on stove top. Drop in pasta and follow the cooking instructions on the package to al dente.

4. While pasta is cooking, cut vegetables into 1/2” strips with the exception of the onions and asparagus. Leave onions intact and cut asparagus spears on a bias into three sections. Chop tomatoes into 1/2” dice and reserve all the cut veggies to the side.

5. Once pasta is al dente, strain and reserve in the colander. Return empty pot to stove, over low heat add 4 oz of extra virgin olive oil, pinch of chili flakes (or 1 finely chopped fresh chili) and two crushed cloves of garlic. This entire process should take 20-30 seconds, do not allow the garlic to burn. Stir strained pasta back into the pot allowing the flavours to infuse and coat all the pasta. Gently fold the cut vegetables into the pot and allow to heat through. Remove the pot from the heat and pour into a large serving dish, remove the basil leaves from their stems and chiffonade the leaves into narrow strips. Lightly sprinkle the basil and shave a generous amount of Parmigiano-Reggiano over top of the pasta. Add salt and pepper if needed to taste.