6. Let the pepper and tomatoes cool, then peel or rub the skins off.

7. Grill the zucchini and summer squash until cooked but still firm.

8. Discard the seeds from the bell pepper and cut it into 1-inch pieces.

9. Quarter the tomatoes and discard the seeds and pulp.

10. Cut both the zuccini and summer squash into 1-inch pieces.

11. Heat the remaining 3 tablespoons extra virgin olive oil in a large skillet over medium-low heat and stir in the minced garlic. Add the cooked spaghettini and toss to coat with the garlic.

12. Add the cherry tomatoes and basil to the skillet with the pasta and simmer the mixture over low heat for a few minutes. Add the grilled zucchini and summer squash and toss to warm through. Season the pasta and vegetables with the salt and pepper.

13. Use tongs to place mounds of the pasta on warmed plates or in shallow soup bowls. Place the wedges of grilled tomatoes around the edge of the plate like spokes, with one end in the pasta, the other end at the plate rim.

14. Slice the portobello and lay the slices over the pasta. Sprinkle with Parmesan cheese, if desired, and serve hot.

Serves 4