Capellini with Grilled Vegetables

This is a wonderful, very filling recipe from one of my favorite books; "Gourmet Meals in Minutes," by the Culinary Institute of America.
Ingredients:
1/2 cup balsamic vinegar
2/3 cup olive oil
1 tablespoon olive oil
2 teaspoons salt, or to taste
1 teaspoon ground black pepper, or to taste
2 medium red onions, cut 1/2" rings
2 medium zucchini, cut 1/2" rings
2 medium yellow squash, cut 1/2" rings
1 whole fennel bulb, cut 1/2" rings
1 pound angel hair pasta, Capellini
1 whole shallot, minced
2 cloves garlic, minced
2 pounds cherry tomatoes, halved
1/2 cup white wine
1 tablespoon parsley, chopped
1 tablespoon basil, chopped
1/2 cup vegetable broth
6 ounces Gorgonzola cheese, broken up
Directions:
1.     Preheat the grill and bring a large pot of salted water to a boil for the pasta.
2.    Combine the vinegar, 2/3C olive oil, salt, and pepper. Toss the onion, zucchini, squash, and fennel with the vinaigrette and grill until tender. When the vegetables are cool enough to handle, cut them into 1 1/2-inch dice.
3.    Cook the capellini in the boiling water until al dente, about 6-8 minutes. Drain well. Heat the remaining tablespoon of oil in a saute pan.l Add the shallot and garlic. Saute until aromatic. Add the grilled vegetables, tomatoes, and the wine. Heat thoroughly. Season with the herbs, salt, and pepper. Adjust the consistency with the broth if necessary.
4.    Toss the capellini wth about half of the Gorgonzola cheese, and top with the vegetable mixture. Garnish with the remaining Gorgonzola.
Nutrition:
Per Serving : 546 Calories; 28g Fat (45.9% calories from fat); 15g Protein; 60g Carbohydrate; 6g Dietary Fiber; 19mg Cholesterol; 964mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates.