Salad Skewers and White BBQ Sauce

Splashy Salad Skewers

For the Skewers

1 small eggplant, peeled and sliced in ½ inch rounds

1 small red bell pepper, diced

1 small yellow bell pepper, diced

1 red onion, peeled and cut into wedges

2 cloves of garlic, minced

1/3 cup good olive oil

1 ½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 pound frozen or fresh cheese tortellini

For the Dressing

1/3 cup freshly squeezed lemon juice

1/3 cup good olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper


For the Skewers

Preheat oven to 425 degrees. Toss the eggplant, bell peppers, onion and garlic with the olive oil, salt and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the tortellini in boiling salted water according to package instructions. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the Dressing

Combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature. Check the seasonings and then thread all ingredients one at a time onto skewers and serve at room temperature. If making for appetizers on toothpicks, just make a small combo of your own choosing.


Wilderness's Wild White Barbecue Sauce

2 cups mayonnaise
1 ½ Tablespoons salt
2 Tablespoons black pepper
6 Tablespoons white vinegar
6 Tablespoons lemon juice
4 Tablespoons white sugar
1 teaspoon Cayenne pepper

Mix all ingredients together and stir well. Delicious with all types of meat and vegetables – as a spread or sauce or for dipping.


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