Lunchbox Recipe: TORTELLINI and VEGETABLE SALAD
Gone are the afternoons of relaxing at home and eating home-cooked lunches. But, just because your kids have to trade in their placemat for a brown bag or lunchbox, doesn’t mean they can’t still eat like the princes and princesses they are. So this year, toss the PB&J aside (although we do love a good peanut butter sandwich) and prepare just as easy and delicious meals for dinner that make mouth-watering meals for your child’s next days’ lunch, without any need to re-heat!
Maria Zoitas, creator of Westside Market NYC’s “Maria’s Homemade” line of prepared foods, all which can be prepared quickly, easily and on a budget. Not only will your child love them, but we’re sure all the other kids will be asking to trade their lunchbox for the day.
TORTELLINI and VEGETABLE SALAD
Ingredients
- 2 tablespoons plus ¼ cup extra-virgin olive oil
- 1 small eggplant cubed
- 1 small zucchini cubed
- 1 red bell pepper seeded and cubed
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried Italian herb seasoning
- Salt and pepper
- 1 Cup(s) broccoli florets blanched
- 1 9- ounce package fresh cheese-filled tortellini cooked and drained according to package directions
Instructions
- Heat 2 tablespoons oil in skillet
Add eggplant and zucchini and cook 5 minutes, stirring occasionally
Add red pepper and cook 1 minute
Whisk together ¼ cup oil, balsamic vinegar, Italian seasoning, salt and pepper in large bowl
Add tortellini, broccoli, and cooked vegetable mixture
Toss well
Chill before serving
