Cook the pasta in boiling salted water until al dente, drain and reserve approx. 100 ml of the cooking water. Rinse the pasta in cold water, drain.
Puree the basil, parmesan, pine nuts, oil, salt and reserved cooking water, mix with the pasta.
Thread the tomatoes onto the skewers. Brush the vegetables and grilled cheese with the oil, salt the vegetables. Grill the vegetables and cheese over/on a medium heat (approx. 200 °C for approx. 5 mins. on each side. Cut the vegetables and grilled cheese into bite-sized pieces, slide the tomatoes off the skewers.
Mix the vegetables and basil with the pasta.