1/4 cup (60 ml) olive oil

2 tablespoons (30 ml) balsamic vinegar

1 clove garlic, finely chopped

1 portobello mushroom, cut into thick slices

1 yellow or green zucchini, halved lengthwise

1/2 lb (225 g) asparagus, trimmed

1 red bell pepper, seeded and halved

2 rectangles of fresh pasta lasagna

1/4 cup (60 ml) pesto

3/4 cup (180 ml) ricotta cheese

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

Salt and pepper

Preheat the grill, setting the burner on high or preheat the oven’s broiler.

In a large bowl, combine the oil, vinegar, and garlic. Add the vegetables and coat thoroughly with the dressing. Season with salt and pepper.

Grill the vegetables or spread the vegetables on a baking sheet and bake them for 5 to 8 minutes, depending on the vegetables, stirring frequently while cooking. Slice the zucchini and cut the peppers into 16 segments. Keep warm.

Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain and cut each rectangle in half crosswise. Place one pasta rectangle on each plate and brush with pesto. Cover with the vegetables and top with ricotta and Parmesan. Season with pepper. Serve immediately.

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