Grilled Vegetables and Ravioli

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

  • prep time 10 min
  • total time
  • ingredients 10
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    295
    (
    Calories from Fat
    180),
    % Daily Value
    Total Fat
    20g
    20%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    940mg
    940%;
    Total Carbohydrate
    18g
    18%
    (Dietary Fiber
    3g
    3%
    ),
    Protein
    11g
    11%
    ;
    % Daily Value*:
    Iron
    8%;
    Exchanges:
    1 Starch; 3 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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