Summer Ratatouille: Fresh Tortellini and Basil Chiffonade

🥘 Ingredients

• Parmesan cheese
  ½ cup
• basil
  1 bunch
• black pepper
• cheese tortelloni
  8 oz
• eggplant
  1 unit
• garlic
  2 cloves
• olive oil
  2 tbsp
• red bell pepper
  1 unit
• salt
• shallot
  1 unit
• thyme
  1 sprig
• tomato
  1 unit
• water
• yellow squash
  1 unit
• zucchini
  1 unit

🍳 Cookware

• large pot
• baking sheet
• large pan
• strainer

1. 

   1

   olive oil eggplant zucchini yellow squash shallot red bell pepper garlic tomato thyme basil cheese tortelloni Parmesan cheese salt black pepper water

   olive oil: 2 tbsp, eggplant: 1 unit, zucchini: 1 unit, yellow squash: 1 unit, shallot: 1 unit, red bell pepper: 1 unit, garlic: 2 cloves, tomato: 1 unit, thyme: 1 sprig, basil: 1 bunch, cheese tortelloni: 8 oz, Parmesan cheese: ½ cup, salt, black pepper, water
2. 

   2

   Preheat oven to 450°F. Bring a large pot of water to a boil with a pinch of salt. Dice the zucchini, yellow squash, and eggplant into ½-inch cubes. Core, seed, and remove the white ribs from the red 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.
3. 

   3

   Toss the eggplant, zucchini, and yellow squash on a baking sheet with 2 tbsp olive oil and a pinch of salt and black pepper.
4. 4

   Meanwhile, heat ½ tbsp olive oil in a large pan over medium heat. Add the shallot to the pan and cook ⏱️ 3 minutes , until softened. Season with salt and pepper. Add the bell pepper to the pan and cook ⏱️ 5 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.
5. 

   5

   Add the cheese tortelloni to the boiling water and cook ⏱️ 6 minutes , until tender. Drain using a strainer .
6. 6

   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, ⏱️ 2 minutes , until cheese melts. Season with salt and pepper.
7. 7

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