Rotini with Grilled Vegetables and Mozzarella au Gratin | RICARDO

Name: Rotini with Grilled Vegetables and Mozzarella au Gratin | RICARDO
Ingredients: 1/2 lb (227 g) asparagus, trimmed; 8 oz (227 g) white button mushrooms, halved; 1 onion, peeled and cut into 8 wedges; 1 zucchini, cut in half lengthwise; 1 red bell pepper, seeded and quartered; 12 cherry tomatoes; 3 tablespoons (45 ml) olive oil; 3/4 lb (375 g) rotini (or other short pasta); 3/4 cup (180 ml) vegetable or chicken broth; 1/4 cup (60 ml) store-bought pesto; 1 ball 250 g fresh mozzarella, cut into 1/4-inch (1/2-cm) slices (e.g. Mozzarina); Salt and pepper

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Ricardo's recipe: Rotini with Grilled Vegetables and Mozzarella au Gratin

Keywords

bbq recipes
weekday recipes
vegetables
pasta recipes
grilled vegetables
grilled vegetables recipes
pasta with grilled vegetables
pasta with grilled vegetables au gratin
pasta with grilled vegetables au gratin recipes
mozzarella

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Ingredients

1/2 lb (227 g) asparagus, trimmed
8 oz (227 g) white button mushrooms, halved
1 onion, peeled and cut into 8 wedges
1 zucchini, cut in half lengthwise
1 red bell pepper, seeded and quartered
12 cherry tomatoes
3 tablespoons (45 ml) olive oil
3/4 lb (375 g) rotini (or other short pasta)
3/4 cup (180 ml) vegetable or chicken broth
1/4 cup (60 ml) store-bought pesto
1 ball 250 g fresh mozzarella, cut into 1/4-inch (1/2-cm) slices (e.g. Mozzarina)
Salt and pepper