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

Preheat the grill, setting the burners on high.

In a large bowl, combine the vegetables with the oil. Season with salt and pepper. Grill them on each side and set aside in the bowl when they are cooked. Tomatoes take very little cooking.

Slice the zucchini halves, cut the peppers into cubes and the asparagus into pieces. Set aside.

Meanwhile, in pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside.

In the same pot, bring the broth and pesto to a boil. Add the pasta and grilled vegetables. Warm through. Adjust the seasoning.

Pour into 33 x 23-cm (13 x 9-inch) baking dish. Top with the cheese slices and brown in the oven under the broiler.

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