Grilled Vegetables and Ravioli

Health score
5%
Grilled Vegetables and Ravioli
10 min.
4
391kcal

Suggestions


Are you looking for a quick and delicious meal that brings the vibrant flavors of summer to your table? Look no further than our Grilled Vegetables and Ravioli! This delightful dish combines the rich, creamy goodness of cheese-filled ravioli with a medley of perfectly grilled vegetables, making it a fantastic choice for a side dish, lunch, or even a main course.

In just 10 minutes, you can whip up a colorful plate that not only pleases the palate but also nourishes the body. The combination of zucchini, bell peppers, and red onion adds a burst of color and a variety of textures, while the garlic pepper and Parmesan cheese elevate the flavors to new heights. With each bite, you'll experience the smoky char from the grill, perfectly complementing the tender ravioli.

This recipe is not only quick to prepare but also packed with nutrients, making it a guilt-free indulgence. With a caloric breakdown that balances protein, fats, and carbohydrates, it’s a meal that satisfies without weighing you down. Whether you're hosting a summer barbecue or simply enjoying a cozy dinner at home, Grilled Vegetables and Ravioli is sure to impress your family and friends. Get ready to savor the taste of fresh ingredients and the joy of cooking!

Ingredients

  • ounces cheese ravioli refrigerated
  • 0.3 cup parmesan shredded
  • teaspoon garlic 
  • small onion red cut into fourths
  • 0.5 teaspoon salt 
  • 0.3 cup vegetable oil 
  • medium bell pepper green red yellow seeded
  • small zucchini 

Equipment

  • sauce pan
  • grill

Directions

  1. Spray grill rack with cooking spray.
  2. Heat coals or gas grill fordirect heat.
  3. Mix 2 tablespoons of the oil, the garlic pepper and salt.
  4. Brush on cut sides of vegetables.
  5. Cover and grill zucchini, bell peppers and onion, cut sides down,10 to 12 minutes, brushing occasionally with oil mixture, until crisp-tender.
  6. While vegetables are grilling, cook and drain ravioli as directed onpackage. Return to saucepan.
  7. Cut zucchini crosswise into 1/4-inch slices.
  8. Cut bell peppers intoslices. Separate onion into pieces. Toss ravioli, vegetables, remaining 2tablespoons oil, the basil and thyme; heat through.
  9. Sprinkle withcheese.

Nutrition Facts

Calories391kcal
Protein13.29%
Fat52.46%
Carbs34.25%

Properties

Glycemic Index
37
Glycemic Load
10.6
Inflammation Score
-6
Nutrition Score
11.782608838833%

Flavonoids

Luteolin
2.81mg
Isorhamnetin
1.38mg
Kaempferol
0.22mg
Myricetin
0.02mg
Quercetin
7.3mg

Nutrients percent of daily need

Calories:391.4kcal
19.57%
Fat:23.09g
35.53%
Saturated Fat:5.69g
35.59%
Carbohydrates:33.92g
11.31%
Net Carbohydrates:30.01g
10.91%
Sugar:5.4g
6%
Cholesterol:38.69mg
12.9%
Sodium:792.1mg
34.44%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.17g
26.34%
Vitamin C:60.67mg
73.54%
Iron:7.21mg
40.04%
Vitamin K:32.23µg
30.69%
Fiber:3.91g
15.64%
Vitamin B6:0.28mg
13.87%
Manganese:0.23mg
11.35%
Calcium:110.01mg
11%
Vitamin E:1.43mg
9.5%
Potassium:307.08mg
8.77%
Phosphorus:86.82mg
8.68%
Vitamin A:387.58IU
7.75%
Folate:25.8µg
6.45%
Vitamin B2:0.1mg
5.95%
Magnesium:22.26mg
5.57%
Vitamin B1:0.08mg
5.14%
Copper:0.09mg
4.29%
Zinc:0.49mg
3.29%
Vitamin B3:0.61mg
3.03%
Selenium:1.77µg
2.53%
Vitamin B5:0.25mg
2.46%
Vitamin B12:0.08µg
1.25%