Vegetarische pasta uit Toscane

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(2 personen)

1/2 rode en 1/2 gele paprika in vieren
1 kleine venkelknol
1 courgette
1 kleine aubergine
1 bos lente-uitjes in ringen
2 eetlepels olijfolie
250 gr pasta
1 eetlepel balsamico-azijn
paar takjes basilicum
50 gr geraspte Parmezaanse kaas
een braadslede

Verwarm de grill voor.
Kook de pasta in ruim water volgens de gebruiksaanwijzing beetgaar en laat ze
uitlekken.
Rooster de paprika's met de schil naar boven in de braadslede dicht onder de
grill in ± 7 minuten zwart en laat ze in een plastic zak ± 10
minuten afkoelen.
Haal de schil eraf en snijd de paprika's in reepjes.
Snijd intussen de venkel, courgette en aubergine in hele dunne plakken.
Leg de plakken groente met de lente-ui in de braadslede, druppel er 1 eetlepel
olie over en rooster de groenten onder de grill ± 6 minuten; keer ze
halverwege.
Vermeng de groenten met de pasta, 1 eetlepel olie, de azijn, zout en peper.
Garneer met de basilicum en serveer de kaas erbij.