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TORTELLINI and VEGETABLE SALAD

Servings 4
Author Maria Zoitas, creator of Westside Market NYC’s “Maria’s Homemade” line

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 broccoli florets blanched
  • 1 9- ounce package fresh cheese-filled tortellini cooked and drained according to package directions

Instructions

  1. Heat 2 tablespoons oil in skillet
  2. Add eggplant and zucchini and cook 5 minutes, stirring occasionally
  3. Add red pepper and cook 1 minute
  4. Whisk together ¼ cup oil, balsamic vinegar, Italian seasoning, salt and pepper in large bowl
  5. Add tortellini, broccoli, and cooked vegetable mixture
  6. Toss well
  7. Chill before serving