Ingredients:
2 Tbsp butter
4 tsp minced roasted garlic
2 tsp Italian seasoning
1 (9oz) package tortellini filled with your choice
6 c fresh vegetables cut into strips or chunks; red, yellow, orange, and/or green pepper, red, yellow or white onion, zucchini, yellow squash, green beans, mushrooms, carrot match sticks, asparagus)

Directions:
Preheat oven 450F.
Place butter in 9x13 pan, heat in oven until melted. 
Stir in veggies, garlic and seasoning.  Bake 12-15 min stir occasionally.

While preheating and doing other veggie steps get salted water boiling and cook tortellini according to package.

When all is done combine the veggies and pasta and enjoy!

This can be done without pasta and have a wonderful veggie side dish.
​This compliments pork quite well, but could be used as a side dish for nearly any protein.  

INGREDIENTS
1 large green bell pepper, red bell pepper and yellow bell pepper-seeded and sliced.
1 med. Yellow squash, cut into 1/4-inch slices
1 med. Zucchini, cut into 1/4 inch slices.
Fresh ground black pepper
1/4 cup low-fat Italian Dressing
1 Tbsp. Balsamic vinegar
1 Tbsp Fresh basil, finely chopped, or 1 tsp. of dried basil.
 
DIRECTIONS
1. Combine the peppers, squash and zucchini in a bowl. Sprinkle with pepper and mix gently.
2. Whisk the Italian dressing, balsamic vinegar and basil in a bowl. Pour over the vegetables, tossing to coat.
3. In a grill-safe vegetable pan, grill vegetables over medium hot coals for 10-12 minutes or until the desired degree of crispness.

Yield: 6-8 servings of 1/2 cup each
Cook time: 10 to 12 minutes
 
Tips: This recipe is so versatile you can use any combination of veggies you find available.
 

INGREDIENTS
4 ( 8 ounces ) zucchini
1 1/2 cups chopped cooked chicken or turkey ( 8 ounces)
1 cup chopped steamed vegetables (such as sweet peppers, eggplant, zucchini, and or yellow summer squash
1/2 cup chopped tomato
6 tablespoons finely shredded Parmesan cheese
1 teaspoon Mediterranean seasoning or other herb seasoning blend
 
DIRECTIONS
Preheat oven to 400 degrees F.    In a covered 4-quart Dutch oven or large saucepan, cook whole zucchini in a large amount of boiling, lightly salted water for 5 minutes; drain and cool slightly.  Cut a lengthwise slice from the top of each zucchini.  Using a spoon, carefully scoop out pulp, leaving about 1/4 inch thick shells.
 
In a medium bowl, stir together cooked chicken, steamed vegetables, tomato, 4 tablespoons of the Parmesan cheese, and the Mediterranean seasoning.  Spoon filling into zucchini shells.  Place in a shallow baking pan.  Sprinkle with the remaining 2 tablespoons Parmesan cheese.
 
Bake for 10 to 15 minutes or until heated through.