For Roasting Vegetables
- 1 pound eggplant, peeled and cut into one inch cubes
- 1 large red bell pepper, cut into one inch cubes
- 1 large orange bell pepper, cut into one inch cubes
- 1/2 pound red onion, cut into one inch cubes
- 2 tablespoons chopped fresh garlic
- 1 teaspoon dry oregano
- 1 1/2 teaspoons sea or kosher salt
- 1/2 teaspoon crushed pink or black peppercorns
- 1/3 cup extra virgin olive oil
Other Ingredients
- 1 12–ounce package dry cheese tortellini
- 1 tablespoon Dijon mustard (OK to substitute whole grain if you prefer)
- 1/3 cup champagne vinegar
- 1 teaspoon sea salt
- 1 teaspoon crushed pink or black peppercorns
- 1/3 cup extra virgin olive oil
- 1/2 cup walnut pieces (pine nuts may also be substituted), optional
- 1 pint mixed cherry, grape or sun glow tomatoes
- 1/2 cup fresh basil, cut into strips
- 4 ounces feta cheese