Pasta And Grilled Vegetables With Goat Cheese

• 1 large zucchini, quartered lengthwise (about 8 ounces)
• 1 red bell pepper, cut into 4 wedges
• 1 leek, trimmed and halved
• 1 (14-ounce) can artichoke hearts, drained
• 1 head radicchio, quartered
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• Cooking spray
• 4 cups hot cooked rotini (about 4 cups uncooked corkscrew pasta)
• 1 cup grape or cherry tomatoes
• 3/4 cup (3 ounces) crumbled goat cheese
• 2 tablespoons chopped fresh basil

1. Prepare grill.
2. Arrange zucchini, bell pepper, leek, artichokes, and radicchio in a single layer in a jelly-roll pan; sprinkle evenly with 1/4 teaspoon salt, black pepper, and garlic. Lightly coat vegetables with cooking spray. Place vegetables on grill rack; grill 3 minutes on each side or until browned and tender. Remove vegetables to a cutting board; chop into bite-sized pieces.
3. Place pasta in a large bowl; sprinkle with remaining 1/4 teaspoon salt, tossing well. Stir in grilled vegetables and the tomatoes, and sprinkle with cheese and basil.

zucchini, red bell pepper, head radicchio, salt, freshly ground black pepper, garlic, cooking spray, rotini, grape, goat cheese, fresh basil

Taken from www.myrecipes.com/recipe/pasta-grilled-vegetables-with-goat-cheese (may not work)