Salad on a Skewer Tuesday, July 29, 2014


A Wilderness at the Smokies recipe

For the skewers:
1 small eggplant, peeled and cubed
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 red onion, peeled and cut into wedges
2 cloves garlic minced
1/3 cup good olive oil
1 ½ tsp kosher salt
½ tsp fresh ground black pepper
1 lb frozen or fresh cheese tortellini

For the dressing:
1/3 cup freshly squeezed lemon juice
1/3 cup good olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper


For the skewers:

Preheat oven to 425 deg. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula. Meanwhile, cook the tortellini in boiling salted water according to package instructions. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing:
Combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature. Check the seasonings and then thread all ingredients 1 at a time on to skewers and serve at room temperature. If making for appetizers on toothpicks, just make a small combo of your own choosing.


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