Pasta And Grilled Vegetables With Goat Cheese

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1 large zucchini, quartered lengthwise (about 8 ounces)

1 red bell pepper, cut into 4 wedges

1 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 cloves, minced

Cooking spray

4 cups hot cooked rotini (about 4 cups uncooked corkscrew pasta)

1 cup grape or cherry tomatoes

3/4 cup (3 ounces) crumbled goat cheese

2 tablespoons chopped fresh basil

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