Preheat the oven to 425 degrees.

Chop up the bell pepper, red onion, zucchini and peel the cloves of garlic (but leave them whole). Place on a baking sheet along with two lemon halves. Drizzle with some olive oil (around a tbsp) and hit with salt, pepper, and garlic powder. Mix to combine and make sure all the vegetables are coated. Roast in the oven until golden (about 30 minutes, stirring halfway through).

Meanwhile, boil some water and cook the tortellini according to package instructions or until desired tenderness.

Toast the pine nuts until slightly golden and nutty and set to the side.

Once the vegetables are nice and golden from the oven, wait until slightly cooled and then use the roasted lemon halves as the start of our vinaigrette. To that add vinegar, 2 tbsp of olive oil, and season with salt and pepper. Stir to combine. You may have extra vinaigrette but I like keeping this to add to the leftovers the next day!

Assemble: tortellini, roasted bell pepper, zucchini, red onion and garlic cloves. Option to mash in the roasted garlic cloves into the vinaigrette if you prefer, but I like keeping them whole in the salad (they’re very mellow!) Add in toasted pine nuts, fresh basil and shaved parmesan.