Tortellini with Grilled Vegetables
Ingredients
- 1 (9-oz) pkg refrigerated whole wheat three-cheese tortellini
- 3 Tbsp olive oil
- 1½ Tbsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp pepper
- 1 zucchini, halved lengthwise
- 1 red bell pepper, quartered
- ½ small eggplant, cut lengthwise into 4 pieces
- ½ red onion, cut into ½-inch-thick slices
- 1 large portobello mushroom cap
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 pepper in a large bowl. Brush eggplant, onion, and mushroom with remaining oil mixture.
- Grill vegetables, covered, 3 minutes per side or until tender and browned. Coarsely chop vegetables. Combine vegetables and tortellini.
- Divide into 3 portions. Serve 2 portions. Refrigerate 1 portion up to 3 days.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
451
|
451
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 16 | 16 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 609 | 609 |
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