Grilled Vegetables and Ravioli

 

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

• 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.