Grilled Vegetables And Ravioli
From superfoodman 14 years ago
- 25 mins to make
- Serves 4
Grilled crisp tender vegetables enhance cheese-filled ravioli for a less than 30-minute dish.
Ingredients
- 1/4 cup olive or vegetable oil shopping list
- 1 teaspoon garlic pepper shopping list
- 1/2 teaspoon salt shopping list
- 2 small zucchini, cut lengthwise in half shopping list
- 2 medium red, yellow or green bell peppers, cut lengthwise in half and seeded shopping list
- 1 small red onion, cut into fourths shopping list
- 1 package (9 ounces) refrigerated cheese-filled ravioli shopping list
- 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves shopping list
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves shopping list
- 1/4 cup shredded parmesan cheese shopping list
How to make it
- Spray grill rack with cooking spray. Heat coals or gas grill for direct heat. Mix 2 tablespoons of the oil, the garlic pepper and salt. Brush on cut sides of vegetables.
- Cover and grill zucchini, bell peppers and onion, cut sides down, 10 to 12 minutes, brushing occasionally with oil mixture, until crisp- tender.
- While vegetables are grilling, cook and drain ravioli as directed on package. Return to saucepan.
- Cut zucchini crosswise into 1/4-inch slices. Cut bell peppers into slices. Separate onion into pieces. Toss ravioli, vegetables, remaining 2 tablespoons oil, the basil and thyme; heat through. Sprinkle with cheese.
People Who Like This Dish 3
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