Pasta Salad with Grilled Vegetables and Pistou

Wash the vegetables. Remove the seeds from the bell pepper and cut it into squares.
Cut the ends off the eggplant and zucchini and cut them into slices or relatively large cubes.  

Place the vegetables in a bowl, drizzle with olive oil and thyme. Mix well so that the oil spreads evenly over the vegetables.
Place the vegetables on a baking sheet lined with parchment paper.
Season with salt and pepper. Bake at 200°C for 30 minutes.  

Meanwhile, cook the pasta in boiling water as indicated on the package.
Drain the pasta and rinse it immediately under cold water to prevent it from sticking together. 

Then prepare the pistou by crushing the basil, peeled garlic and olive oil with a mortar and pestle. Finish the pistou by adding a pinch of fleur de sel.  

In a pan without adding fat, roast the pine nuts.  
In a bowl, mix the pasta and half the pesto, then add the grilled vegetables.

Add a few cherry tomatoes cut in half and pine nuts.

Serve with the rest of the pistou.