Recipe: <!-- -->Grilled Vegetables with Cheese Tortellini<!-- -->

Recipe: <!-- -->Grilled Vegetables with Cheese Tortellini<!-- -->

www.wholefoodsmarket.com

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.

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Cooking tools:

  • Pot
  • Colander
  • Whisk
  • Mixing bowl
  • Grill
  • Skewer
  • Pastry brush
  • Cutting board
  • Chef's knife
  • Tongs
  • Spatula
  • Serving bowl
  • Measuring cup
  • Measuring spoon
  • Plate
  • Slotted spoon

Ingredients

  • 2 packages (9-ounce) 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
  • pepper
  • 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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