Grilled Vegetable And Tortellini Antipasto Salad Food

GRILLED VEGETABLE AND TORTELLINI ANTIPASTO SALAD

Steps:

• Cook the tortellini according to package directions. Drain, and set aside to cool.
• Heat the grill to medium-high heat.
• Add the sliced zucchini, eggplant, red pepper and asparagus to a large mixing bowl. Drizzle with olive oil, and sprinkle with oregano, salt and pepper. Toss the vegetables well and let them sit for about 5 minutes.
• Lay the vegetables on the grill. You may need to do this in batches, depending on the size of your grill.
• Cook the vegetables until they are tender and have grill marks on each side. You may wish to leave the red pepper halves on until the outside is well charred if you want to remove the outer skin.
• When the vegetables are charred and tender, remove them from the grill and put them back into the mixing bowl.
• Let the vegetables sit until they are cool enough to handle. Pull the outer skin off of the red peppers and discard it. Slice all of the vegetables into bite-sized pieces and return them to the bowl.
• Add the tortellini to the cut vegetables. Add the artichoke hearts, olives, radicchio, salami and cheese, and toss everything to combine.
• If desired, add a bit of Italian or Caesar dressing before serving. Keep leftover antipasto salad covered, in the refrigerator for up to 3 days.

GRILLED VEGGIE TORTELLINI SALAD

Steps:

• Place first 8 ingredients into a zip lock bag and marinate for 1 hour.
• Then grill till browned about 2-3 minutes each side.
• In a blender blend garlic,olive oil,balsamic vinegar,.
• rosemary.
• Dice cooked onions, peppers (Charred skin removed), zucchini, and mushrooms.
• Mix all remaining ingredients in a bowl toss adding dressing and serve room temp or chill and serve adding more oil and vinegar if necessary.

GRILLED VEGETABLE TORTELLINI SALAD

Steps:

• Heat grill to medium-high heat.
• Brush 1/4 cup dressing evenly onto mushrooms and peppers.
• Grill 5 min. on each side or until crisp-tender. Cool slightly.
• Combine grilled vegetables, tortellini, cheese and onions in large bowl. Add remaining dressing; mix lightly.

TORTELLONI-AND-GRILLED VEGETABLE SALAD

Steps:

• Preheat grill to 350° to 400° (medium-high) heat. Toss zucchini and peppers with desired amount of salt and pepper.
• Grill vegetables, covered with grill lid, 4 to 5 minutes on each side or until tender. Remove from grill; let stand 5 minutes. Coarsely chop.
• Prepare pasta according to package directions. Toss together warm tortelloni, grilled vegetables, and vinaigrette. Add salt and pepper to taste. Serve warm or at room temperature; sprinkle with basil just before serving.

GRILLED ANTIPASTO PLATTER

Steps:

• To make the Garlic and Herb Oil, put all the ingredients into a small saucepan and put it over low heat. Cook for about 5 minutes, just until it becomes aromatic. Set aside and allow the oil to cool.
• Bring a large pot of water to a simmer. Squeeze in the juice from 1 lemon and throw the lemon halves in as well. Trim and halve the artichokes and remove the chokes. Put them into the pot and cook them until they are tender, about 10 minutes. Drain and set aside.
• Heat the grill to low. Have a large shallow dish filled with 1 cup olive oil. Coat the eggplant, zucchini, peppers, artichokes, scallions, and tomatoes separately with the oil. Grill the vegetables, basting generously with the Garlic and Herb Oil, until tender and soft: about 10 minutes for the eggplant, 8 minutes for the zucchini, 15 minutes for the peppers, 10 minutes for the artichokes, and 5 minutes for the scallions and tomatoes. Arrange them on a large platter and garnish with the olives, cheese, and herbs. Squeeze over the remaining lemon juice and drizzle with a bit of olive oil.

GRILLED VEGETABLE ANTIPASTI

Steps:

• Mix olive oil, vinegar, garlic, sugar, salt and black pepper. Place vegetables in a large non-reactive baking dish. Cover with marinade and let sit for 1 hour, turning vegetables every 15 minutes.
• Heat grill on high. Grill vegetables until all are marked and cooked through. Remove once browned; do not let vegetables burn. Arrange the vegetables on a platter.