Zucchini Recipe

Ingredients

• 1  large organic zucchini, quartered lengthwise (about 8 ounces)
• 1  organic red bell pepper, cut into 4 wedges
• 1  organic 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 garlic cloves, minced
• Coconut Oil (Put organic oil in glass spray bottle) 
• 4  cups  hot cooked gluten free rotini (about 4 cups uncooked corkscrew gluten free pasta)
• 1  cup organic grape or cherry tomatoes
• 3/4  cup  (3 ounces) crumbled goat cheese
• 2  tablespoons  chopped fresh organic basil

Preparation

Prepare grill.

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.

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.