INGREDIENTS
1/3 cup (80 ml) olive oil
1/3 cup (80 mL) chopped fresh parsley
1/3 cup (80 mL) chopped fresh basil
1/4 cup (60 ml) of red or white wine vinegar
1 clove garlic, finely chopped
1/2 tsp. tsp (2 mL) salt
1/2 tsp. tsp (4 mL) ground black pepper
2 portobello mushrooms, feet removed
1 zucchini, cut the slices lengthwise 1/4 inch (5 mm) thick
1 red onion, sliced 1/2 inch (1 cm) thick
4 cups (1 L) of rotini (or other short pasta) cooked and rinsed (about 12 oz / 375 g)
2 cups (500 mL) cherry tomatoes, halved
1 jar of marinated artichoke hearts, drained (6 oz / 175 ml)
1/3 cup (80 ml) stuffed green olives pepper, sliced
1/4 cup (60 mL) Parmesan cheese cut into chips
PREPARATION
1. In a large bowl, using a whisk, mix oil, parsley, basil, wine vinegar, garlic, salt and pepper. Book.
2. Set the grill to medium-high emissions. Put the mushrooms, zucchini and red onion rings on the oiled grill and close the lid. Cook 5 to 10 minutes or until vegetables are crisp-tender (return in mid-cooking).
3. Cut the mushrooms, zucchini and onion into pieces. Add grilled vegetables, pasta, cherry tomatoes, artichoke hearts and olives in vinaigrette aside and gently toss to coat the ingredients. Sprinkle with Parmesan cheese
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