Grilled Vegetables and Ravioli

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

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Servings 4

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ingredients 10
Prep Time 10 min
Total Time 0 min

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

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Directions

1 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.
2 Cover and grill zucchini, bell peppers and onion, cut sides down, 10 to 12 minutes, brushing occasionally with oil mixture, until crisp- tender.
3 While vegetables are grilling, cook and drain ravioli as directed on package. Return to saucepan.
4 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.

EXPERT TIPS

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Expert Tips

You can use a variety of vegetables, depending on your preference. Make sure the total amount of grilled vegetables equals about 4 cups. If you prefer to try a different pasta, go ahead and experiment. We recommend cheese- or meat-filled tortellini or fettuccine.

Fresh doesn't get much better than this! Full of garden goodies, this pasta is perfect served with a light salad, warm breadsticks and an icy sorbet for dessert.