Fusilli With Grilled Vegetables

• 1 1/8 pounds fusilli
• 1 zucchini small
• 1 eggplant small
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• coconut milk 20 cl.
• coconut milk
• Espelette pepper to taste
• salt to taste
• ground black pepper to taste
• 1 mozzarella cheese ball
• olive oil

1. In a large saucepan, bring salted water to a boil, add fusilli and cook to al dente according to package instructions.
2. Wash and roughly cut the zucchini, eggplant, red pepper and yellow pepper. Roast under the broiler for a few minutes. Watch closely so they don't burn.
3. In a saucepan, heat the coconut milk, add a few spoons of espelette pepper, and stir.
4. Season with salt and pepper. Add vegetables and mix gently.
5. Cut the mozzarella into small cubes.
6. Drain the pasta, put it back in the pan, add olive oil and mix.
7. On each plate, add the fusilli and top with grilled vegetables with coconut milk.
8. Garnish with a few cubes of mozzarella and sprinkle with espelette pepper.

fusilli, zucchini, eggplant small, red bell pepper, yellow bell pepper, coconut milk, coconut milk, espelette pepper, salt, ground black pepper, mozzarella cheese, olive oil

Taken from www.yummly.com/recipe/Fusilli-with-Grilled-Vegetables-2046433 (may not work)