Tortellini with Grilled Vegetables
Greek Grilled Corn
Ingredients
- 2 (9-oz) pkg refrigerated whole wheat three-cheese tortellini
- ⅓ cup olive oil
- 3 Tbsp balsamic vinegar
- ½ tsp salt
- ½ tsp pepper
- 2 zucchini, halved lengthwise
- 2 red bell peppers, quartered
- 1 small eggplant, cut lengthwise into 4 pieces
- 1 red onion, cut into ½-inch-thick slices
- 3 portobello mushroom caps
Instructions
- Preheat grill to medium-high heat. Cook tortellini according to package directions.
- Whisk together oil, vinegar, salt, and pepper. Toss together half of oil mixture, zucchini, and bell peppers in a large bowl. Brush eggplant, onion, and mushrooms with remaining oil mixture.
- Grill vegetables, covered, 3 minutes per side or until tender and browned.
- Coarsely chop vegetables. Combine vegetables and tortellini.
Side Dish Ingredients
- 6 ears corn, shucked
- 1 Tbsp olive oil
- 1 tsp Greek seasoning
- ½ cup crumbled feta cheese
- ⅓ cup fat-free plain Greek yogurt
- 2 Tbsp chopped fresh basil
Side Dish Instructions
- Preheat grill to medium-high heat. Brush corn with oil, and sprinkle with seasoning. Grill corn, covered, 10 minutes or until charred, turning occasionally.
- Combine cheese and yogurt; spoon over corn, and sprinkle with basil.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
440
|
148
|
588
|
| Fat (g) | 21 | 6 | 27 |
| Sat. Fat (g) | 4 | 3 | 7 |
| Protein (g) | 16 | 6 | 22 |
| Carb (g) | 51 | 20 | 71 |
| Fiber (g) | 10 | 2 | 12 |
| Sodium (mg) | 610 | 295 | 905 |
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