Tortellini and vegetable salad

Delight in the flavors of a vibrant tortellini and vegetable salad. Indulge in the harmony of fresh ingredients in every bite. Bon appétit!

Ingredients:

• salt and pepper, to taste
• one 9-ounce package fresh cheese-filled tortellini
• 1 cup broccoli florets
• 2 tablespoon plus 1/4 cup extra-virgin olive oil
• 1 small eggplant, diced
• 1 small zucchini, diced
• 1 red bell pepper, seeded and diced
• 2 tablespoon balsamic vinegar
• 1 teaspoon dried italian herb seasoning

Instructions:

1. Start by bringing a large pot of salted water to a soft boil. Follow the instructions on the tortellini package and cook them accordingly, then drain them. In another small saucepan, boil some water. Prepare a bowl of ice water. Quickly cook the broccoli florets, move them to the ice water, and then drain them.
2. While that's going on, warm up 2 tablespoons of oil in a skillet over medium heat. Cook the eggplant and zucchini for about 5 minutes, stirring occasionally. Next, toss in the bell pepper and cook for an additional minute.
3. Combine the remaining oil, balsamic vinegar, and Italian seasoning in a big bowl. Season with salt and pepper to your liking. Add the cooked tortellini, broccoli, and vegetables, and mix everything together well.
4. Refrigerate before you're ready to serve.

Summary:

• Calories: 1185 kcal
• Fat: 93 g
• Protein: 21 g
• Carbs: 76 g
• Potassium: 2375 mg
• Magnesium: 157 mg