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Ingredients

• 1-1/2 pound  ripe plum tomatoes (about 8), cored and halved lengthwise
• 1-1/4 pound  small zucchini (about 4), trimmed and halved lengthwise
• 5 tablespoons  extra-virgin olive oil
• 4 teaspoons  chopped fresh thyme
• 2 teaspoons  kosher salt; more as needed
• 1 teaspoon  freshly ground black pepper; more as needed
• 6 ounces  Pecorino Romano, shaved with a vegetable peeler (about 2 cups)
• 1 pound  dried penne
• 1/4 cup  thinly sliced fresh chives
• 2 teaspoons  balsamic vinegar

Description

Prepare A Medium Fire On A Gas Grill Or A Medium-hot Charcoal Fire. In A Large Bowl, Toss The Tomatoes And Zucchini With 2 Tablespoons Of The Oil, 2 Teaspoons Of The Thyme, And The Salt And Pepper.

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