Grilled Vegetables and Ravioli Recipe
Grilled crisp-tender vegetables enhance cheese-filled ravioli for a less than 30-minute dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Grill
- Chef's knife
- Cutting board
- Pot
- Colander
- Mixing bowl
- Tongs
- Slotted spoon
- Grater
- Serving platter
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
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