Grilled Veggie Pasta

Ingredients
 
1/2 or 1 lb. chunky pasta 
 2 medium to large zucchini - slice in half
 2 red bell peppers - halved, seeds and stems removed
1-2 ears yellow corn
 1 cup jar marinated artichoke hearts, drained and chopped
 Cherry tomatoes, put on bamboo skewers
 Fresh oregano, chopped
 Feta cheese, crumbled
 Garlic granules
 Olive oil
 1 lemon
Red pepper flakes - optional
 
Instructions

Wash all veggies and process.
Preheat grill to high heat.
Cook the pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.
Generously toss the zucchini, red bell peppers, tomatoes, corn with olive oil.
Once the grill is hot, grill all the vegetables until charred and tender.
Once cooked, chop the grilled vegetables into smaller pieces, and cut the corn kernels off the cob (you can also just nuke the corn kernels).
In large serving bowl, add the pasta, oregano, lemon juice, olive oil, black pepper, garlic and veggies; mix together. Add the feta and mix again. Add more olive oil or lemon if needed.