Bring a large pot of salted water to a boil over medium high heat. Cook the pasta until al dente, about 8 minutes. Drain and set aside.
1
Grill vegetables
Brush the vegetables with the remaining olive oil. Season to taste with salt and pepper. Heat a grill or grill pan over medium-high heat. Grill until the vegetables are tender and have grill marks, about 5 minutes.
2
Cut veggies
Remove to a cutting board and cool. Cut the zucchini, yellow squash and eggplant into slices.
3
In a small mixing bowl whisk the mayonnaise, red wine vinegar, balsamic vinegar, lemon juice and garlic together.
4
Then add the mayonnaise sauce, roasted vegetables, oregano, basil and red pepper then toss so all ingredients are combined.
5
Add the chevére and toss once more then season to taste with salt and pepper. Serve chilled or at room temperature.
6