Pork Flank Steak Fettuccine with Grilled Vegetables

Ingredients

• 1 zucchini, sliced
• 1 bundle of asparagus, cut into 5 cm sections
• 1 red bell pepper, quartered
• 1 yellow bell pepper, quartered
• 1 onion, sliced into rings
• 2 cloves of garlic, chopped
• 1/4 cup 60 ml olive oil
• 4 tbsp. 60 ml fresh basil
• 1 lemon, juice and zest
• 1 box fettucines, 350 g (3/4 lb)
• 1 1/3 lb 600 g Québec Pork flank steak, marinated in mustard and herbs
• 2/3 cup 160 ml freshly grated Parmesan
• 2 tbsp. 30 ml sun-dried tomatoes, thinly sliced, in oil