20 minutes to prepare
30 minutes to cook
7-9 servings
Ingredients
1 medium zucchini, about 1/2 inch thick, long strips,
1 medium yellow squash, about1/2 inch thick, long strips,
1 baby eggplant, about 1/2 inch thick, long strips
1 large onion, about 1/2 inch thick, slices
3 plum tomatoes, cut in half lengthwise
1 cup balsamic vinaigrette salad dressing, divided
1 bag (8 ounces) Ricotta & Spinach Tortelloni
salt & freshly ground black pepper to taste
BRUSH all sides of vegetables with 1/3 cup of the salad dressing. Marinate for 15 min at room temperature.
GRILL vegetables over medium-hot coals or heat until brown, about 10 min; reserve.
BRING a large pot of water to a boil.
COOK Tortelloni according to package directions. While Tortelloni cooks, cut grilled vegetables into bite size pieces; place in large bowl. Drain tortelloni; add to vegetables.
HEAT remaining salad dressing iIn small saucepan.
POUR heated dressing over Tortelloni and vegetables; toss gently. Season to taste with salt and pepper.
30 minutes to cook
7-9 servings
Ingredients
1 medium zucchini, about 1/2 inch thick, long strips,
1 medium yellow squash, about1/2 inch thick, long strips,
1 baby eggplant, about 1/2 inch thick, long strips
1 large onion, about 1/2 inch thick, slices
3 plum tomatoes, cut in half lengthwise
1 cup balsamic vinaigrette salad dressing, divided
1 bag (8 ounces) Ricotta & Spinach Tortelloni
salt & freshly ground black pepper to taste
BRUSH all sides of vegetables with 1/3 cup of the salad dressing. Marinate for 15 min at room temperature.
GRILL vegetables over medium-hot coals or heat until brown, about 10 min; reserve.
BRING a large pot of water to a boil.
COOK Tortelloni according to package directions. While Tortelloni cooks, cut grilled vegetables into bite size pieces; place in large bowl. Drain tortelloni; add to vegetables.
HEAT remaining salad dressing iIn small saucepan.
POUR heated dressing over Tortelloni and vegetables; toss gently. Season to taste with salt and pepper.
