John Myers
Ingredients for 4 servings:
- 250 g tortellini with cheese filling, dried
- salt water
- 1 eggplant(s)
- 1 zucchini
- 2 small bell peppers, red and yellow
- 250 g mushrooms
- 3 m.-large tomato(s)
- 1 ball of mozzarella
- 2 cloves garlic
- 2 tbsp olive oil
- some salt
- Basil, preferably fresh
- Pesto, green, possibly
- possibly yogurt or sour cream
- possibly salt and pepper
- possibly garlic
- possibly lemon juice
- possibly basil
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Preheat the oven to 200°C. Roughly dice the eggplant and bell peppers, halve the zucchini lengthwise and slice. Halve the mushrooms or slice them not too thinly. Peel the outer skin off the garlic and halve the cloves if desired. Mix the vegetables and garlic with the oil, basil leaves (a lot is fine! In a pinch, 1 tablespoon of dried basil will also do), and a pinch of salt (but it’s not necessary). Place in a large casserole dish or deep baking sheet. Cook in the oven for about 15 minutes, turning the vegetables after 10 minutes. Meanwhile, cook the tortellini in plenty of salted water according to the package instructions (12-15 minutes). You can also use fresh tortellini from the refrigerated section; in this case, you’ll need about two packages (200-250 g each). First, quarter the tomatoes, then halve the quarters again, so the pieces aren’t too small. After 15 minutes of cooking, add to the vegetables and mix everything well. If possible, set the oven to 180°C fan/convection oven. If you like, add the pesto now. Cook for another 5 minutes, then add the tortellini and mix again. Cook for another 10 minutes. Just before the vegetables are cooked (but still crunchy!), dice the mozzarella. Sprinkle over the vegetables before serving. Tip: If you like, you can serve the dish with a dip, although the vegetables already release a delicious juice with the oil. To make the dip, mix yogurt or sour cream with salt, pepper, garlic, a little lemon juice, and freshly chopped basil.
Facebook Comments