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Coat the zucchini, red pepper, onion, and mushrooms with avocado oil.
Grill until tender with nice char marks, then chop into bite sized pieces.
Add the vegetables to a large bowl with the cooked pasta.
In a separate bowl, whisk together the roasted garlic, fig preserves, balsamic vinegar, olive oil, salt, and pepper until the garlic is broken up and the dressing is well combined.
Pour the dressing over the pasta and vegetables, then toss until everything is evenly coated.
Top with goat cheese crumbles and serve warm.