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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Steps
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.
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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.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Iron
8%
8%
Exchanges:
1 Starch; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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