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