Wednesday, September 5, 2012

Tortellini Roasted Veggie Salad


1 package of 3 cheese tortellini, cooked
1 small red onion, big dice
1 zuchinni, big dice
2 yellow squash, big dice
1 bell pepper, diced
1 cup grape tomatoes, cut in half
1 small eggplant, big dice
3 cloves of garlic, sliced
Balsamic vinegar
Olive Oil
1 tsp sugar
Italian seasoning
Salt and Pepper


Place all diced and chopped veggies on a baking sheet. Drizzle with olive oil and balsamic and then season with salt and pepper. Bake in 350 degree oven until fork tender.

Combine with cooked tortellini and mix. Sprinkle with sugar and
Italian seasoning and then dress with a drizzle of olive oil and balsamic.

Can be served hot or cold.

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