While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Roasting vegetables caramelizes their natural sugars and enhances their flavor. Toss with pasta for a deliciously healthy meatless dish.
1/3 cup olive oil
1 package McCormick Gourmet™ Sweet Basil & Oregano Bruschetta Chicken Recipe & Seasoning Mix
1 medium eggplant, 1 pound, peeled and cut into 1-inch cubes
2 medium zucchini, cut into 1-inch cubes (1 pound)
5 plum tomatoes, quartered lengthwise (1 pound)
1 medium red bell pepper, cut into 1-inch cubes
8 ounces cheese tortellini
1 tablespoon balsamic vinegar
Preheat oven to 425°F. Mix oil and Seasoning Mix in large bowl until well blended. Reserve 3 tablespoons. Add vegetables to remaining oil mixture in bowl; toss to coat well. Arrange vegetables in single layer on large shallow foil-lined baking pan.
Bake 30 to 40 minutes or until vegetables are tender. Remove from oven. Crush tomatoes with fork.
Meanwhile, cook pasta as directed on package. Drain well. Place pasta in large bowl. Add roasted vegetables, pan juices, reserved oil mixture and vinegar. Toss to coat well. Sprinkle with grated cheese, if desired.
Test Kitchen Tip: Sprinkle with grated Parmesan cheese, if desired.
(Amount per serving)