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Grilled Vegetables and Ravioli

  • Prep 25 min
  • Total 25 min
  • Ingredients 10
  • Servings 4

Ingredients

1 1/2
tablespoons olive or canola oil
1
teaspoon garlic-pepper blend
1/2
teaspoon salt
2
small zucchini, cut lengthwise in half
2
medium bell peppers (any color), cut lengthwise in half and seeded
1
small red onion, quartered
1
package (9 oz) light four-cheese refrigerated ravioli or 1 package (9 oz) refrigerated fettuccine
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
1
teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
3
tablespoons shredded Parmesan cheese

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
Calories from Fat
90
% Daily Value
Total Fat
9g
15%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
390mg
16%
Potassium
300mg
9%
Total Carbohydrate
31g
10%
Dietary Fiber
3g
13%
Sugars
6g
Protein
11g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
50%
50%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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.

Enjoy this grilled vegetables and ravioli, a delicious dinner - ready in 25 minutes.

Directions

  • 1 Spray grill rack with cooking spray or brush with vegetable or olive oil; place on grill. Heat gas or charcoal grill. In small bowl, mix 1 tablespoon of the oil, the garlic-pepper blend and salt. Brush on cut sides of zucchini, bell peppers and onion.
  • 2 Place vegetables, cut side down, on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once and brushing occasionally with oil mixture, or until each kind of vegetable is tender, removing from grill when done.
  • 3 While vegetables are grilling, cook ravioli as directed on package. Drain and return to saucepan; keep warm.
  • 4 Cut zucchini crosswise into 1/4-inch slices. Cut bell peppers into slices. Separate onion into pieces. Add vegetables to ravioli in saucepan. Add remaining 1 tablespoon oil, the basil and thyme; toss and heat through. Sprinkle with cheese.

Enjoy this grilled vegetables and ravioli, a delicious dinner - ready in 25 minutes.

Rate and Comment

Enjoy this grilled vegetables and ravioli, a delicious dinner - ready in 25 minutes.