Grilled Vegetables & Ravioli

Diane Axtell's Note:

I loved this recipe because I didn't have to cook too much in the house, where in the summer it's too hot . I added to the grill some cherry tomatoes the last 3 min. of grilling time. I also did it on the flat grill instead of the open one. The recipe is from a Betty Crocker Garden Fresh Meals magazine

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• ¼ cup olive oil or ¼ cup vegetable oil
• 1 teaspoon garlic pepper seasoning
• ½ teaspoon salt
• 1 teaspoon dried basil or 1 tablespoon fresh basil , chopped
• 1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme
• 2 small zucchini , cut in half lengthwise
• 1 small sweet onion , cut in fourths
• 2 red bell peppers or 2 green bell peppers , cut in fourths,remove membrains & seeds
• ¼ cup grated parmesan cheese
• 1 (9 ounce) package refrigerated cheese ravioli , cheese or meat filled

Directions:

1. Mix first 5 ingrdients, set aside.
2. Prepare vegetables, brush with some of the oil mixture.
3. Place veg.
4. on hot grill, close cover, grill on each side tell tender crisp.
5. While there cooking, prepare ravioli according to the directions on container, Drain& keep warm.
6. Cut all the veg, into bite size pieces, add to ravioli, add desired amount of the oil mixture& toss.
7. Add cheese& serve.