Today I wanted to create some dishes using similar ingredients. So, what I did was adjust the main component, one is tortellini pasta the other is quick cooking couscous. As we get into the warmer days, hopefully you’ll be using the grill more often. I use mine all year long, and grill a variety of vegetables. I find that the flavors from the grill and natural juices of our vegetables add to the taste, presentation and ease of making these recipes. So if you enjoy cooking on the grill roast some of these ingredients there let them cool and cut them as suggested. I do a lot of catering and used these 2 recipes this week at different events and grilled the vegetables to complement the final presentation. The tortellini had grilled chicken sliced on top and the couscous had pan seared salmon, they both looked great and applauds to the kitchen for a great presentation where given. The host in both events noted the flavor’s of each dish as well.

So take the recipes below and try some variations of your own. They are both low fat and healthy as well. Thanks & enjoy!

MARINATED TORTELLINI SALAD WITH VEGETABLES

Serves 6

INGREDIENTS:

• 2 Tbsp. Olive oil
• 1 Tbsp. garlic, fine chopped
• 1/2 cup red onion, diced
• 1 cup diced red pepper
• 1 cup diced green pepper
• 1 cup diced yellow pepper
• 1 1/2 cup eggplant, peeled and diced
• 1 cup mushrooms quartered
• 1/2 cup green peas, (frozen-style) blanched in boiling water for 2 min.
• 1 1/2 cup diced tomatoes
• 16 oz. precooked cheese tortellini (follow cooking instructions on package)
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 Tbsp. parmesan cheese grated

PROCEDURE:

1. Add olive oil to a 4 qt. sauce pan, heat to medium; add garlic and sauté for 1 min. Then add the next 6 ingredients and sauté for 8 minutes stir periodically.
2. Transfer to a bowl, add green peas, tomato, seasoning and cooked tortellini.
3. Mix the dressing until combined then pour over the salad, toss gently.
4. Garnish with grated parmesan. Serve.

SALAD DRESSING:

• 1/4 cup Olive Oil
• 5 Tbsp. Balsamic Vinegar
• 2 Tbsp. Basil, Chopped
• 1/4 Cup Italian Parsley, Chopped

Couscous with Roasted Vegetables Salad

Serves 6

INGREDIENTS:

• 2 cups eggplant cut into 1/2” dice pieces
• 1 cup zucchini cut into 1/2” dice pieces
• 1 cup red onion cut into 1/2” dice pieces
• 1 cup red bell pepper cut into 1/2” dice pieces
• 2 T. chopped garlic
• 3 T. olive oil
• 2 T. balsamic vinegar
• 1/2 T. chopped fresh rosemary
• 1t. salt and pepper
• 1-1/4 cup water
• 1 t. olive oil
• 1 t. salt
• 3/4 cup couscous (quick cooking)
• 1/2 cup sliced black olives
• 3 T. fresh lemon juice
• 1 1/2 T. capers
• 1-1/2 T. fresh basil sliced thin

PROCEDURE:

1. Preheat oven to 400 degrees.
2. Toss vegetables and chopped garlic in a bowl.
3. Add olive oil, vinegar, herbs and seasoning. Toss to coat and combine.
4. Spread vegetable mix evenly on a baking sheet and roast in pre-heated oven for 40 min. or until tender. Stir mix in the oven to cook evenly.
5. Bring water to a boil add salt and oil then couscous. Cover and remove from heat. Set aside until the grain absorbs the water.
6. Fluff the couscous with a fork after the water is absorbed.
7. Place the roasted vegetables in a bowl, add the last 4 ingredients and toss to combine.
8. Serve warm or chill and serve as a summer salad.

Let me know how you used them so we can share with others.

Ciao!

~ Bernard