Summer Ratatouille with Fresh Tortellini and Basil Chiffonade

Step 1

Preheat oven to 450 degrees. Bring a large pot of water to a boil with a large pinch of salt. Dice the zucchini, yellow squash, and eggplant into ½-inch cubes. Core, seed, and remove the white ribs from the bell pepper, then cut into ½-inch cubes. Mince the shallot. Core, seed, and dice the tomato. Strip the thyme leaves off the sprig and roughly chop. Mince or grate the garlic.

Step 2

Toss the eggplant, zucchini, and yellow squash on a baking sheet with 2 tablespoons olive oil and a pinch of salt and pepper. HINT: You may need two baking sheets depending on their size. Place in the oven to roast for about 25 minutes, until soft and golden brown.

Step 3

Meanwhile, heat ½ tablespoon olive oil in a large pan over medium heat. Add the shallot to the pan and cook 2-3 minutes, until softened. Season with salt and pepper. Add the bell pepper to the pan and cook 5-6 minutes, until soft and slightly caramelized. Add the garlic to the pan and cook 30 seconds, until fragrant. Season with salt and pepper and turn off the heat.

Step 4

Add the tortellini to the boiling water and cook 6-7 minutes, until tender. Drain.

Step 5

Very thinly slice the basil (this is called a chiffonade). Add the roasted vegetables into the pan with the shallot and peppers and toss to combine. Return the pan to medium heat, then toss in the tortellini and Parmesan cheese. Cook, tossing, 1-2 minutes, until cheese melts. Season with salt and pepper

Step 6

Serve the tortellini divided between bowls, sprinkled with the basil chiffonade. Enjoy!