• 1  lb  your favorite organic pasta
• 1/4  cup  plus 4 TBS organic olive oil
• 1  teaspoon  organic basil
• 1  teaspoon  organic oregano
• 1/8  teaspoon  organic cayenne or dash of hot sauce (optional)
• 1/4  teaspoon  sea salt (or to taste)
• 1/8  teaspoon  organic black pepper
• 1  each  organic zucchini, cut into 1/2" strips
• 2  each  organic summer squash, cut into 1/2" strips
• 4  each  organic japanese eggplants or 2 regular organic eggplants, cut into 1/2" strips
• 1  each  onion, cut into 1/2" slices
• 1  each  organic red bell pepper, stem and seeds removed, cut into 3/4" slices
• 1  tablespoon  minced organic garlic
• 3  tablespoon  minced organic shallot or onion
• 1/4  cup  organic lemon juice
• 1/4  cup  organic balsamic vinegar
• 48  ounce  organic crushed, diced, or chopped tomatoes
• 1  cup  cubed feta cheese or 1/4 cup grated parmesan or romano cheese
• 1/4  cup  capers (optional)
• 1  cup  organic black olives, sliced or chopped (optional)

2. Make sauce
Mix garlic, shallots (or onions), lemon juice, vinegar, 4 TBS olive oil, salt and tomato in a large bowl and mix well. Cover and refrigerate.

3. Cook pasta
Cook your pasta until done then drain in a colander.

4. Mix, plate and serve
Remove the sauce from the refrigerator, add most of the shredded basil and stir. Mix the pasta, the grilled vegetables and the sauce together in a large bowl. Add capers and olives, if desired. Plate each serving then add cheese, if desired and sprinkle with a few strands of shredded basil and serve.