Tonight I’m making a side dish, Tortellini with Grilled Veggies, to go with oven-baked BBQ chicken. Grilled summer vegetables are a good taste combination with quick cooking fresh tortellini. Add a little lemon juice, chopped green onion, and parsley to your favorite vinaigrette. Photo below is courtesy of Hector Sanchez and styling by Buffy Hargett Miller.
1 (8-oz.) package sweet mini bell peppers, trimmed and seeded
1 (20-oz.) package refrigerated cheese-and-spinach tortelloni
3 medium zucchini cut lengthwise
½ cup vinaigrette
1 cup torn fresh basil leaves
- Preheat grill to 350° to 400° (medium-high) heat. Toss zucchini and peppers with desired amount of salt and pepper.
- Grill vegetables, covered with grill lid, 4 to 5 minutes on each side or until tender. Remove from grill; let stand 5 minutes. Coarsely chop.
3. Prepare pasta according to package directions. Toss together warm tortelloni, grilled vegetables, and vinaigrette. Add salt and pepper to taste. Serve warm or at room temperature; sprinkle with basil just before serving.