Grilled vegetable salad that becomes a pasta dish - Trois fois par jour

Ingredients

• Olive oil, as needed
• 2 small zucchinis, sliced diagonally
• 2 small eggplants, sliced
• 1 bulb fennel, julienned
• 1 red pepper, julienned
• 1 yellow pepper, julienned
• 1 orange pepper, julienned
• 3 tablespoons balsamic vinegar
• Salt and pepper, to taste
• 1 romaine lettuce heart, roughly chopped
• 1/2-3/4 cup goat cheese
• 1 cup Kalamata olives, pitted
• Juice of 1/2 lemon
• Cooked pasta of your choice
• Lemon zest, as desired
• Extra goat cheese, to taste