Categories: Salad

Ingredients

• 1/2 lb. asparagus, tough ends trimmed, cut into thirds
• 1 large zucchini, cut into 1/4-inch-thick slices
• 1 large red bell pepper, cut into 2-inch-oeces
• 1/2 tsp kosher salt
• Black pepper
• 2 tbsp. jarred pesto
• Olive oil spray
• 4 oz. fresh mini mozzarella balls, halved
• 2 tbsp. balsamic glaze
• 12 small fresh basil leaves

Directions

1. In a large bowl, combine the asparagus, zucchini, and bell pepper and season with salt and pepper. Add the pesto, toss well, and marinate for at least 15 minutes, or as long as overnight.

2. Preheat a grill to medium-high.

3. Working in batches, place the vegetables in a single layer on a large grill tray sprayed with oil and cook, turning constantly, until the edges of the vegetables are slightly charred, 6-8 minutes. Transfer to a plate and repeat with the remaining vegetables.

4. To serve, divide the vegetables between 2 plates. Add 2 oz. mozzarella to each dish and drizzle with the balsamic glaze. Top each with 6 fresh basil leaves.

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