Page 194 - 2016TOHCookbook

Roasted Vegetable Tortellini
McCormick & Company
INGREDIENTS
Serves 4
1 tablespoon olive oil
1 1⁄2 teaspoons McCormick Perfect Pinch Salt Free Garlic & Herb Blend 1⁄2 teaspoon salt
1 cup diced eggplant, cut into l-inch cubes
1 cup diced zucchini, cut into 1-inch cubes
1 cup quartered plum tomatoes
1 cup diced red bell pepper, cut into 1-inch cubes
1 1⁄2 cups cheese tortellini
1 1⁄2 teaspoons balsamic vinegar
Grated Parmesan or Pecorino Romano cheese (optional)
PREPARATION
1. Preheat oven to 425°F. Line a baking sheet with foil.
2. In a large bowl, stir together the oil, garlic & herb blend and salt until well blended. Reserve 2 tablespoons. Add the eggplant, zucchini, tomatoes and bell pepper to the remaining oil mixture in the bowl; toss until well coated.
3. Arrange the vegetables in a single layer on the prepared baking sheet. Bake until vegetables are tender, 30 to 40 minutes. Crush the tomatoes with a fork.
4. Meanwhile, cook the tortellini according to the package instructions. Drain well. Place the tortellini in a large bowl. Add the roasted vegetables, pan juices, reserved oil mixture and vinegar. Toss to coat well. Sprinkle with Parmesan, if desired.
PAGE 178 | UMASS DINING