Grilled Vegetables with Cheese Tortellini
4

Serves 6

This quick-off-the-grill "fireworks" dish bursts with color and flavor. A gas grill makes it a snap to prepare, though the asparagus, squash, red peppers and eggplant can be easily sautéed as well. Or, pick up grilled vegetables from our Prepared Foods department and simply reheat before adding to the cheese tortellini, Kalamata olives, baby spinach and goat cheese.

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    Ingredients: 
    • 2 (9 ounce) packages cheese tortellini
    • 6 tablespoons olive oil
    • 3 tablespoons red wine vinegar
    • 1 tablespoon Dijon mustard
    • 4 large basil leaves, chopped
    • 1 clove garlic, finely chopped
    • Salt and pepper, to taste
    • 6 asparagus spears, tough ends trimmed off
    • 3 yellow squash, cut lengthwise into 1/2-inch thick slices
    • 2 red bell peppers, left whole
    • 1 medium eggplant, cut lengthwise into 1/2-inch thick slices
    • 1 cup baby spinach
    • 3/4 cup crumbled goat cheese
    • 3/4 cup pitted black olives, such as Kalamata
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    Method: 

    Cook tortellini according to directions on package, then drain and set aside. Meanwhile, whisk together 1/4 cup of the oil, vinegar, mustard, basil, garlic, and salt and pepper to make a vinaigrette. Set aside.
    Preheat the grill to medium heat. Place asparagus on skewers (to make them easier to flip on the grill). Brush asparagus, squash, red peppers and eggplant with remaining 2 tablespoons oil and grill 3 to 5 minutes on each side, or until tender. (Pepper should be slightly charred when done.) Chop squash, eggplant and asparagus and transfer to a plate. Remove and discard charred skin and seeds from pepper, then chop and transfer to plate with other vegetables.

    Toss pasta with grilled vegetables, spinach, goat cheese, olives, and vinaigrette and serve.

    Nutritional Info: 
    Per Serving:420 calories (210 from fat), 23g total fat, 6g saturated fat, 20mg cholesterol, 730mg sodium, 41g carbohydrate (9g dietary fiber, 7g sugar), 14g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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