Warm Tortellini and Roasted Vegetable Salad

Ingredients:

2 bell peppers (1 red, 1 yellow), cut into thick strips
1 small bulb fennel, trimmed, halved, cored and thinly sliced, plus 1/4 cup chopped fronds
1 red onion, sliced into 1/4-inch-thick rings
1/4 cup plus 2 tbs extra-virgin olive oil
Kosher salt and freshly ground pepper
9 oz package tortellini (spinach or cheese)
5 oz package baby kale (about 8 cups)
4 cloves garlic, sliced
2 tbs white wine vinegar
1/2 cup torn fresh basil
1 lb Steak Tips (optional for protein)

Preheat the oven to 425 degrees F.
Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet.
Bake, stirring occasionally, until the vegetables are tender and lightly browned, ~25 minutes.
Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain.
Put kale in a large bowl and top with the warm tortellini and roasted vegetables.
Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it starts browning, ~ 2 minutes.
Remove from the heat, add vinegar; pour over the tortellini mixture and toss to coat.
Add the basil and fennel fronds, season with salt and pepper and toss.