GRILLED VEGETABLES AND RAVIOLI

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Grilled Vegetables and Ravioli image

Grilled crisp-tender vegetables enhance cheese-filled ravioli for a less than 30-minute dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 10

1/4 cup olive or vegetable oil
1 teaspoon garlic pepper
1/2 teaspoon salt
2 small zucchini, cut lengthwise in half
2 medium red, yellow or green bell peppers, cut lengthwise in half and seeded
1 small red onion, cut into fourths
1 package (9 ounces) refrigerated cheese-filled ravioli
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 cup shredded Parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 295, Carbohydrate 18 g, Cholesterol 70 mg, Fat 3, Fiber 3 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 940 mg

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