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.
Special Diets:
Ingredients
Method
Cook tortellini according to directions on package, then drain and set aside.
Meanwhile, whisk together 1/4 cup of the oil, vinegar, mustard, basil, garlic, and salt and pepper to make a vinaigrette. Set aside.
Preheat the grill to medium heat.
Place asparagus on skewers (to make them easier to flip on the grill).
Brush asparagus, squash, red peppers and eggplant with remaining 2 tablespoons oil and grill 3 to 5 minutes on each side, or until tender. (Pepper should be slightly charred when done.)
Chop squash, eggplant and asparagus and transfer to a plate.
Remove and discard charred skin and seeds from pepper, then chop and transfer to plate with other vegetables.
Toss pasta with grilled vegetables, spinach, goat cheese, olives, and vinaigrette and serve.
Nutritional Info
Serving Size
Calories
420
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.