Grilled Vegetables and Ravioli

Grilled Vegetables and Ravioli

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

Prep Time

10

Minutes

Total Time

00

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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.
Serve-With
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.

Nutrition Information:

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