Preheat grill over medium high heat. In a large bowl, toss the pepper, mushrooms, tomato, squash, and zucchini with 1/4 cup olive oil. Sprinkle liberally with sea salt and black pepper. Place the vegetables on a grill safe tray and grill for 15-20 minutes or until tender and slightly charred, flipping once.

Meanwhile, bring a pot of water to boil and boil the linguine according to package directions. As soon as the linguine is al dente, drain and place in a large serving bowl. Cover to keep warm.

Meanwhile, heat the remaining 1/4 cup olive oil in a skillet over medium heat. Add garlic cloves and red pepper flakes and stir until fragrant, 1-2 minutes. Remove from heat and stir in lemon juice. Add olive oil mixture to cooked pasta.

When vegetables are done toss them with the pasta. Stir in Parmesan cheese and fresh herbs. Serve with a final drizzle of olive oil and grated Parmesan.