Vegetarian Tortellini Salad With Grilled Vegetables Recipes

Steps:

• Place first 8 ingredients into a zip lock bag and marinate for 1 hour.
• Then grill till browned about 2-3 minutes each side.
• In a blender blend garlic,olive oil,balsamic vinegar,.
• rosemary.
• Dice cooked onions, peppers (Charred skin removed), zucchini, and mushrooms.
• Mix all remaining ingredients in a bowl toss adding dressing and serve room temp or chill and serve adding more oil and vinegar if necessary.

Steps:

• Heat grill to medium-high heat.
• Brush 1/4 cup dressing evenly onto mushrooms and peppers.
• Grill 5 min. on each side or until crisp-tender. Cool slightly.
• Combine grilled vegetables, tortellini, cheese and onions in large bowl. Add remaining dressing; mix lightly.

Steps:

• Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables.
• Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.

Steps:

• In 4-quart saucepan, cook tortellini as directed on packages; drain. Rinse with cold water to cool.
• Cook frozen vegetables as directed on bag; cool.
• In large bowl, mix onion, parsley, bell pepper, chile and artichokes. Add tortellini and vegetables; stir until well blended. Add lemon juice and reserved 1/4 cup artichoke marinade; toss to mix. Serve immediately, or cover and refrigerate until serving time.

Steps:

• In large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time. Rinse with cold water to cool; drain well.
• Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes.
• Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.