Grilled Zucchini, Corn, and Basil Fusilli

This recipe, adapted from Gourmet, was the first on Joel's dinner menu this week.  The original recipe calls for bacon, but does not include tomatoes.  Joel made the switch because we had a pint of tomatoes in the fridge already, and the bacon at the store didn't look too good.  As much as we love bacon, this switch was probably in our best interest, health-wise at least.  Honestly, the tomatoes made this whole dish, anyway, so I'm really glad that he added them.  We used the entire box of pasta, which was obviously too much for us, so this made some great leftovers for lunch throughout the week.  I highly recommend making this dish when your tomatoes, zucchini, and basil are plentiful, because then, it probably costs less than $3 for a whole 4-6 servings.  Can't beat that!  Our adapted version is listed below.

1 pound Fusilli Pasta
2 Ears of Corn
1 1/2 pounds Zucchini
1 pint Grape Tomatoes
Olive Oil
5-7 ounces Basil Pesto (we made homemade)
Red Pepper Flakes, optional
Grated Parmesan Cheese, optional

Cook the pasta according to package directions.  Drain and set aside.  Meanwhile, cut the zucchini down the center, lengthwise, and brush it with olive oil.  Toss the tomatoes in olive oil and place them in a foil pie plate or foil packet.  Place the tomatoes, corn, and zucchini on a grill set to medium heat.  Cook until the zucchini becomes soft and slightly charred, the tomatoes blister, and the corn softens slightly, about 15 minutes.  When the vegetables have cooled slightly, coarsely chop the zucchini and cut the kernels from the corn cob.  Place the tomatoes, zucchini, and corn in a bowl with the pasta.  Add the pesto and toss to coat.  Garnish each serving with parmesan cheese and red pepper flakes, if desired.