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Grilled Vegetables with Cheese Tortellini

Name: Grilled Vegetables with Cheese Tortellini
Total time: 25 min
Yield: Serves 6
Ingredients: 2 (9.0-ounce) packages cheese tortellini; 6 tablespoons extra-virgin olive oil, divided; 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; 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

Serves 6

Time 25 min

This quick-off-the-grill 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.

Special Diets:

Vegetarian

High-Fiber

Ingredients

2 (9.0-ounce) packages cheese tortellini
6 tablespoons extra-virgin olive oil, divided
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
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 carbohydrates (9g dietary fiber, 7g sugar), 14g protein.

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.
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Ingredients

2 (9.0-ounce) packages cheese tortellini
6 tablespoons extra-virgin olive oil, divided
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
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

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.