Preheat the barbeque

Ingredients:

3 green zucchini

3 yellow zucchini

1 lb cheese-stuffed tortellini

1/2 cup Kalamata olives

1/3 cup chopped sun-dried tomatoes

6 oz Asiago cheese, cut into small cubes

1/3 cup coarsely chopped parsley

Vinaigrette

1/2 cup olive oil

2 Tbsp red wine vinegar

2 Tbsp balsamic vinegar

2 Tbsp finely chopped fresh oregano

1 Tbsp grainy Dijon mustard

2 cloves garlic, minced

salt and freshly ground pepper

Serves 6 to 8

Method:

Cut each zucchini into 3 slices lengthwise, each about 1/2-inch thick. Place on a baking sheet and brush with 1/3 cup of the vinaigrette. Grill over medium-high heat for 4-5 minutes per side, or until just crisp-tender. Let the slices cool, then cut into 1-inch thick chunks.

Meanwhile, cook tortellini in a large pot of boiling salted water until just tender. Drain. Rinse under cold water to chill. Drain well.

Combine, tortellini, grilled zucchini, olives, sun-dried tomatoes, cheese and parsley in a large bowl. Pour remaining vinaigrette over and toss.

Cover and refrigerate until serving.

Source:  LCBO Food and Drink, Early Summer 2000