1. Preheat a grill to high.

2. In a large bowl, toss the tomatoes, zucchini, eggplant, red pepper, onion and garlic with 3 tablespoons of the oil, the herbes de Provence, and generous sprinkling of salt and pepper.

3. Put the veggies, tomatoes cut side up, and the garlic on the grill in a single layer and cover. Grill until all items are tender, removing them as they are done, about 8 minutes. Transfer the tomatoes and garlic to a medium bowl. Transfer the remaining veggies to another bowl and let cool briefly.

4. When cool enough to handle, very coarsely chop the zucchini, eggplant, bell pepper, and onion; return to the bowl and add 1/2 cup of the olives to the bowl.

5. Slip the garlic cloves out of their skins into a food processor. Add the remaining 1/4 cup of olives, the tomatoes, and the remaining 1 tablespoon of oil; process until smooth.

6. Meanwhile, bring 3 quarts of well-salted water to a boil in a large pot. Cook the spaghetti in the water about 1 minute less than the package timing. Reserve 1/2 cup of the pasta water, drain the pasta, and return it to the pot.

7. Toss 1/2 cup of the tomato sauce and the basil and marjoram with the warm veggies in the bowl. Toss the remaining sauce and the reserved cooking liquid with the pasta; stir over low heat for about 2 minutes so the pasta absorbs some of the sauce.

8. Divide the pasta among four warmed bowls, top with the vegetables, sprinkle with the cheese and serve.