Prepare wooden or bamboo skewers by soaking in water 20 to 30 minutes to keep from burning.

To make dressing, whisk together 1 tablespoon oil, 1 tablespoon lemon juice and mustard. Stir in capers, if desired, and tarragon; set aside.

Prepare Grilled Bell Peppers. Combine remaining 1 teaspoon oil and 2 teaspoons lemon juice in small bowl. Brush onto zucchini and tomatoes. Grill zucchini on covered grill over medium coals 10 to 13 minutes or until grillmarked and tender, basting and turning once.

To grill cherry tomatoes, thread tomatoes onto prepared skewers. Grill on covered grill over medium coals 5 minutes or until blistered and browned, basting and turning once.

Stir dressing into pasta in large bowl. Remove bell pepper skins with paring knife and discard. Dice peppers and add to pasta. Slice zucchini crosswise into 1/2-inch pieces and add to pasta along with tomatoes. Sprinkle with Parmesan and gently stir to combine. Garnish as desired.

Grill bell pepper halves, skin side down, on covered grill over medium to hot coals 15 to 25 minutes or until skin is charred, without turning. Remove from grill and place in plastic bag until cool enough to handle, about 10 minutes. Remove skin with paring knife and discard.