Good for:
Plant based
World food:
European, Greek, Mediterranean
Nutrition per serving
Calories (kcal)
120
Fat (g)
8.0
Carbs (g)
8.0
Protein (g)
4.0
Salt (g)
0.3
Sugar (g)
3.0
Ingredients
24
Cheeses (24 cheese tortellini)
2
tsp
Olive Oil
1
Cloves Garlic (minced)
24
Olives (24 kalamata olives , pitted)
4
Ounce
Cheese (cut into 24 cubes)
8
Grape Leaves (cut into thirds)
2
Muscovado Sugars (2 red bell peppers , roasted)
Method
- Based on package instructions cook the tortellini one minute shy.
- Drain water completely and let pot heat on high to dry out.
- Or use strainer for tortellini and wipe and dry the inside of the pot.
- Put the olive oil to the hot pan and add the garlic.
- Toss for 15 seconds until you can smell the garlic and oil.
- Remove from pan and let cool.
- Slice the roasted bell pepper into 24 strips.
- Put the pieces to a skewer in alternating patterns.
- If desired, serve with grape leaves and over the tortellini. Garnish bowl with lemon wedges
