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1. Heat grill.
2. Brush garlic, bell peppers, eggplant, onion, zucchini and tomatoes with oil and sprinkle with 1 teaspoon of the salt. Grill vegetables over medium-hot* heat, turning occasionally, until vegetables are tender. (Allow 10 to 20 minutes for garlic, 12 to 15 minutes for bell peppers, 10 to 12 minutes for eggplant, 8 to 12 minutes for onion and 5 to 10 minutes for zucchini and tomatoes.)
3. Remove garlic from skin and mash with fork; set aside. Cool and peel bell peppers. Cut bell peppers and remaining grilled vegetables into bite-size pieces. Toss all the vegetables in a large serving bowl with basil, thyme, remaining 1 teaspoon salt, black pepper and mashed garlic. Toss with hot pasta. Makes 6 servings.