Grilled Vegetables and Ravioli

 

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.