One of our family's favorite summer meals! Fresh tomatoes, zucchini, and cheese tortellini are tossed with basil and olive oil, then cooked together in a foil packet on the grill for an easy, light, and delicious dinner.
Servings: 4
Ingredients
- 1–2 large tomatoes, cut into large chunks
- Heirloom, beefsteak, or medium tomatoes all work well. Cherry tomatoes are also a great option.
- 1 medium zucchini, quartered and sliced
- 1 (20 oz.) package frozen cheese tortellini*
- 2–3 tablespoons extra virgin olive oil, divided
- 2 tablespoons fresh basil, chiffonade (or 2 teaspoons dried basil)
- Kosher salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving (optional)
- Fresh basil, for garnish (optional)
If using fresh or shelf-stable tortellini, cook according to the package directions and add it after the tomatoes and zucchini have finished cooking.
Directions
- Preheat your grill to medium heat.
- In a large bowl, combine the tomatoes and zucchini. Add 2 tablespoons olive oil, basil, salt, and pepper, then gently toss to coat.
- Lay out two large sheets of heavy-duty aluminum foil. Divide the tomato and zucchini mixture evenly between the sheets.
Tip: Place the vegetables slightly off-center so it's easier to fold the foil into a packet.
- Top each packet with half of the frozen tortellini. Drizzle with a little additional olive oil.
- Fold the foil over the ingredients and crimp all the edges tightly to seal.
- Grill for 10–12 minutes over medium heat, or until the tortellini is tender and the vegetables are cooked.
- Carefully open the packets (watch for hot steam), transfer everything to a serving bowl, and gently toss together.
- Finish with freshly grated Parmesan and additional basil, if desired.
Chef's Tip
This recipe is perfect for using up garden tomatoes and zucchini. Try mixing different tomato varieties for extra color and flavor!