Guest guest Posted May 25, 2007 Report Share Posted May 25, 2007 This recipe is adapted from one I got on the net somewheres. Sorry I don't remember where. Some day I have to clean out my bookmarks! 3 cups medium-sized mushrooms, halved 2 cups thickly sliced zucchini 2 cups cubed eggplant 1 medium red onion, in wedges Nonstick cooking spray 2 packages dried cheese tortellini (I use Trader Joe's) 1 head iceberg lettuce, torn in bite-size pieces 1 head red leaf lettuce, torn in bite-size pieces 1/4 cup sun-dried tomatoes Preheat oven to 475. Spray baking sheet with cooking spray and add mushrooms, zucchini, eggplant and onion. Spray well with cooking spray and sprinkle with salt and pepper; toss. Roast for 20 minutes or until done as you like them. While veggies are roasting, prepare tortellini according to package directions; drain and cool. In large salad bowl place veggies and tortellini. Pour 1 cup of your favorite oil and vinegar or Italian style salad dressing over all and toss to coat. Cover with plastic wrap and refrigerate for at least half an hour. When ready to serve, add lettuce and toss to coat. This makes quite a lot. As the main dish with some crusty bread, and apple cobbler for dessert, I serve about 6 people. Great for a potluck. Quote Link to comment Share on other sites More sharing options...
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