Heat a gas grill to medium or prepare a medium-hot charcoal fire. In a large bowl, toss the peppers and zucchini with 2 Tbs. of the oil, 1 tsp. kosher salt, and 1/2 tsp. black pepper. Arrange the vegetables on the grill and cook, covered if using a gas grill, until they have nice grill marks, about 3 min. for zucchini and 5 min. for peppers. Flip and cook on until the other sides are well browned, too, another 3 to 5 min. Continue cooking and flipping occasionally until the zucchini is crisp-tender and the peppers are completely tender with very charred skins, 8 to 10 min. total for zucchini and 12 to 15 min. total for peppers. Transfer to a large cutting board to cool.
Scrape the charred skins off the peppers. Coarsely chop the vegetables and transfer to a large serving bowl. Toss with 2 Tbs. of the oil, the vinegar, chopped mint, and thyme. Season with salt and pepper to taste and let sit for up to 2 hours at room temperature.
Up to 1 hour before serving, bring a large pot of well-salted water to a boil. Add the pasta and cook, stirring occasionally, until just tender (about 10 minutes for fregola). Drain the pasta and toss with the vegetables. Drizzle with the remaining 1 Tbs. oil and season to taste with salt and pepper. Sprinkle with the torn mint and set out on the table for serving
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 27.4mg||1 %|
|Potassium 84.5mg||2 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 1.6g|
|Protein 0.4g||1 %|
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Calories per serving: 12
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