Servings: 2

1/2 lb Asparagus (1/2 bunch), tough ends trimmed, cut into thirds ½ lb Asparagus (½ bunch), tough ends trimmed, cut into thirds
1 large zucchini (8 oz), cut into 1/4-in thick slices 1 large zucchini (8 oz), cut into ¼-in thick slices
1 large red bell pepper, cut into 2-in pieces 1 large red bell pepper, cut into 2-in pieces
1/2 t kosher salt ½ t kosher salt
Freshly ground pepper Freshly ground pepper
2 T jarred pesto 2 T jarred pesto
Olive oil spray/mister Olive oil spray/mister
4 oz. fresh mini mozzarella balls (bocconcini), halved 4 oz. fresh mini mozzarella balls (bocconcini), halved
2 T store-bought balsamic glaze (DeLallo) 2 T store-bought balsamic glaze (DeLallo)
12 small fresh basil leaves 12 small fresh basil leaves

In a large bowl, combine the asparagus, zucchini, and bell pepper and season with the salt and pepper.  Add the pesto, toss well, and marinate for at least 15 minutes or as long as overnight.
Preheat a grill to medium-high.
Working in batches, place the vegetables in a single layer on a large grill tray spared with oil and cook, turning constantly, until the edges of the vegetables are slightly charred, 6 to 8 minutes.  Transfer to a plate and repeat with remaining vegetables.
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.