Toss vegetables with two tablespoons of the olive oil, granulated garlic. Season with salt and pepper.
Grill vegetables until charred, but still slightly crunchy. Remove from the grill and chop into small pieces.
Meanwhile, cook the tortellini per package directions. Drain and rinse with cold water, transfer to a large bowl and add the remaining 2 tablespoons of olive oil, along with the lemon juice. Season with salt and pepper.
Add vegetables, goat cheese crumbles and basil to the bowl of tortellini. Mix well until thoroughly combined.
Top with more basil, lemon zest, additional goat cheese crumbles and freshly ground black pepper.
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