Photo courtesy of The Entertaining Shoppe via The Daily Meal
Read on for the recipe...
INGREDIENTS
For the skewers:
- 1 small eggplant, peeled and sliced in 1/2-inch rounds
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 1 red onion, peeled and cut into wedges
- 2 cloves garlic, minced
- 1/3 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound frozen or fresh cheese tortellini
For the dressing:
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
For the skewers:
Preheat the oven to 425 degrees.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the tortellini in boiling salted water according to package instructions. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing:
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature. Check the seasonings and then thread all ingredients 1 at a time on to skewers and serve at room temperature. If making for appetizers on toothpicks, just make a small combo of your own choosing.
Go out and enjoy the weather, and have a little picnic while you're at it!
*Photo and recipe courtesy of The Daily Meal.
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