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Grilled Vegetables and Ravioli

Grilled Vegetables and Ravioli
Grilled Vegetables and Ravioli might be just the Mediterranean recipe you are searching for. This recipe serves 4. One portion of this dish contains roughly 14g of protein, 23g of fat, and The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 10 minutes. Head to the store and pick up cheese-filled ravioli, bell peppers, parmesan cheese, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

1
Spray grill rack with cooking spray.
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Cooking SprayCooking Spray
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GrillGrill
2
Heat coals or gas grill fordirect heat.
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GrillGrill
3
Mix 2 tablespoons of the oil, the garlic pepper and salt.
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GarlicGarlic
PepperPepper
SaltSalt
Cooking OilCooking Oil
4
Brush on cut sides of vegetables.
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VegetableVegetable
5
Cover and grill zucchini, bell peppers and onion, cut sides down,10 to 12 minutes, brushing occasionally with oil mixture, until crisp-tender.
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Bell PepperBell Pepper
ZucchiniZucchini
OnionOnion
Cooking OilCooking Oil
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GrillGrill
6
While vegetables are grilling, cook and drain ravioli as directed onpackage. Return to saucepan.
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VegetableVegetable
RavioliRavioli
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Sauce PanSauce Pan
7
Cut zucchini crosswise into 1/4-inch slices.
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ZucchiniZucchini
8
Cut bell peppers intoslices. Separate onion into pieces. Toss ravioli, vegetables, remaining 2tablespoons oil, the basil and thyme; heat through.
Ingredients you will need
Bell PepperBell Pepper
VegetableVegetable
RavioliRavioli
BasilBasil
OnionOnion
ThymeThyme
Cooking OilCooking Oil
9
Sprinkle withcheese.
DifficultyNormal
Ready In10 m.
Servings4
Health Score7
CuisinesMediterraneanItalianEuropean
Dish TypesSide Dish
Occasions4th Of JulySummer
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