Grilled Vegetables on a Bed of Pasta

Make the pasta al dente in a large saucepan of bubbling salted water. Drain and put it back into the pot. Cut the peppers into large, flat pieces and remove the seeds and ribs. Place inside down under a hot broiler or in the oven and roast for 8 minutes, until skin is black and blistered. Remove from oven and cover with a wet kitchen towel. When the slices have cooled, remove the skin and finely chop the flesh. Season the tomato slices lightly with salt. Coat the zucchini with 1 tbsp of oil. Cook the vegetables under a hot broiler or in a hot oven until tender, turning once to the other side. Mix the pasta with the vegetables, garlic, basil, remaining oil and mozzarella and season with salt and ground black pepper. Serve immediately.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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