CHEESE RAVIOLI & VEGETABLE SALAD

1lb mini cheese raviolis (cooked 1 cup chicken broth

according to package) Grated parmesan cheese

1/4 cup extra virgin olive oil Grated romano cheese

2 cloves fresh garlic, chopped Freshly chopped parsley

2 - 7 oz jars of sliced roasted red Italian seasoning

peppers. Onion powder

1 medium sized zucchini, slized Garlic powder

in half moons Salt and pepper to taste

1/2 cup black olives, sliced.

In a medium sauce pan heat olive oil, roasted peppers,zucchiini moons,

garlic and black olives. Cook while stirring about 2-21/2minutes or

until zucchini is desired texture. Add chicken broth and let sauce

simmer for about 2 minutes. Season with onion powder, garlic powder,

Italian seasonings, and salt & pepper to taste. Pour into large bowl.

Drain ravioli well. Toss in a small amount of olive oil to prevent sticking.

Add cooked ravioli to sauce. Toss well allowing sauce to cover ravioi.

Sprinkle with Parmesan cheese, Romano cheese and fresh parsley.

Let stand at room temperature for at least 2 hours before serving. This

allows the taste to marinate and blend together. Serve cold at room

temperature or warm.