Warm Tortellini Salad with Roasted Tomatoes and Green Beans

1 1/2 lbs. plum tomatoes quartered lengthwise
3 Tbsp. EVOO
Salt/Pepper
2 hoagie rolls (6 in.) split
1 garlic clove halved
1 lb. package frozen cheese tortellini
1 lb. green beans trimmed and halved into 1 in. pieces
3/4 lb. fresh mozzarella cheese cut into 1/2 in. pieces
1/3 cup chopped parsley

Position a rack in the middle of the oven and preheat to 500 degrees. Arrange the tomatoes cut side up on a parchment-paper-lined baking sheet, drizzle with 2 Tbsp. EVOO and season with salt & pepper. Roast until tender (about 20 minutes). When they have cooled for a minute use a slotted spoon and press the tomatoes so they break apart into pieces, they transfer the tomatoes and any juice to a large bowl.

While the tomatoes are roasting, brush the cut side of the hoagie halves with 1 Tbsp. EVOO, season with salt & pepper, and place cut side up on a baking sheet. During the last 7 minutes of roasting the tomatoes put the hoagies in the oven until toasted to your desire. Remove from the oven and rub the cut side of the garlic over the hot bread (you can always use more or less garlic to match your taste).

Also during the tomato roasting, bring a large pot of water to a boil and add salt to give flavor to the water. Add the tortellini and cook according to the package directions, then add the green beans the last 2 minutes of cooking and drain. Add to the large bowl with the tomatoes and mix. Let cool a few minutes and then add the mozzarella and parsley and mix. Finally, add salt & pepper and EVOO to taste and serve with the toasted garlic bread.

*Recipe courtesy of Everyday with Rachael Ray, December/January 2009 Menu Planner