Ingredients
Salad
3 green zucchini
3 yellow zucchini
1 pound of fresh cheese-stuffed tortellini (500g)
1/2 cup of Kalamata olives, pitted (125ml)
1/3 cup of oil-packed sun dried tomatoes, chopped (80ml)
1/3 cup of flat-leaf parsley, coarsely chopped (80ml)
Vinaigrette
1/2 cup of olive oil (125ml)
2 tablespoons of red wine vinegar (30ml)
2 tablespoons of balsamic vinegar (30ml)
2 tablespoons of finely chopped fresh oregano (30ml)
1 tablespoon of grainy Dijon Mustard (15ml)
2 cloves of garlic, minced
Salt and pepper to taste
Method
Cook tortellini in a large pot of boiling salted water until just tender. About 5 minutes.
Drain in a colander and rinse under cold water to chill. Drain well.
In a medium bowl, whisk together vinaigrette ingredients.
Cut each zucchini into three length-wise slices, about 1/2-inch (8 mm) thick.
Place on a baking sheet and brush with 1/3 cup (80ml) of the vinaigrette.
Preheat barbeque grill to 375°F/190°C or medium high. Lightly oil the grill.
Place the zucchini directly on the grill and cook for 2 to 3 minutes per side or until just lightly crispy.
Let slices cool slightly and cut into 1-inch (1.5 cm) thick chunks.
Combine tortellini, grilled zucchini, and olives, sun dried tomatoes, and parsley in a large bowl; pour remaining vinaigrette over and toss.
Cover and refrigerate until serving.
0 komentar:
Posting Komentar