GRILLED VEGETABLES AND RAVIOLI

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

Ingredients

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