Name: Ravioli with chargrilled Mediterranean vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 4 baby eggplant, cut into ribbons; 2 small zucchini, cut into ribbons; 1 yellow capsicum, cut into 2cm pieces; 150g button mushrooms, halved; 250g truss cherry tomatoes; 2 garlic cloves, crushed; 36.40 gm olive oil; 500g jar tomato pasta sauce; 2 tsp finely-chopped fresh oregano leaves; 375g packet sun-dried tomato and ricotta ravioli; shaved parmesan cheese, to serve

Ravioli with chargrilled Mediterranean vegetables

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Elevate your BBQ game by grilling veggies and tossing them with hot ravioli and sauce for a vibrant and delicious meal.

Ingredients:

4 baby eggplant, cut into ribbons
2 small zucchini, cut into ribbons
1 yellow capsicum, cut into 2cm pieces
150g button mushrooms, halved
250g truss cherry tomatoes
2 garlic cloves, crushed
500g jar tomato pasta sauce
2 tsp finely-chopped fresh oregano leaves
375g packet sun-dried tomato and ricotta ravioli
shaved parmesan cheese, to serve

Instructions:

Combine eggplant, zucchini, capsicum, mushrooms, tomato, garlic, and oil in a bowl. Toss together.
Preheat a barbecue plate or chargrill over medium-high heat. Grill vegetables in batches, turning occasionally, until tender and golden brown, about 4 to 5 minutes.
In a saucepan over medium heat, combine pasta sauce and oregano. Stir and cook for 5 to 6 minutes until heated through. Remove from heat, cover to keep warm.
Boil pasta according to package instructions until al dente. Drain and return to the pan. Mix in sauce, vegetables, and toss well. Serve with a sprinkle of parmesan cheese.

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