Charred Zucchini and Green Onions Over Ravioli

Some nights you just have to go semi-homemade, right? We all go there. But that doesn’t mean you have to sacrifice creativity, or the inclusion of fresh, healthy ingredients. After a packed weekend with little time for shopping or menu planning (which I’m terrible at anyway), and an incredibly busy workday, I knew I had to keep it beyond simple yesterday. If not for anything else, then for my sanity and an early night. But as you know, I like to do something fresh and meatless on Mondays to cleanse and reset, so how to satisfy both needs? I landed on this easy fix. It hit all points, and sated all palates. Here you go.

WHAT YOU NEED
* 1 medium zucchini, halved and sliced
* 2 large green onions, greens only, rough-chopped
* ~1T olive oil
* ~1-1.5t Italian seasoning
* 1 package fresh ravioli, cooked according to package instructions (I used a ravioli stuffed with goat cheese and sundried tomato)
* a few scoops of tomato sauce of your choice, jarred or homemade

WHAT TO DO
So the main part of this meal was prepared raviolis and, because I knew I had it at home, jarred tomato sauce. That part isn’t exciting or requiring of much direction. Prepare the pasta according to the package instructions (one day soon I’m going to make my own ravioli…), and warm the sauce over low heat while you prepare the vegetables. The vegetables aren’t complicated either, but maybe this post is just a reminder that prepared food can still be fresh, can still be amplified, and can still be deliberate. Just because you’re phoning it in, doesn’t mean you have to phone it in.

Chop your vegetables and heat the olive oil over medium heat.

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When the oil is warm, add the veggies to the pan and saute, and add the Italian seasoning. Stir and flip every minute or so to ensure all of the pieces can brown and begin to build a char.

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When you have a nice, consistent char, you’re ready to serve. Plate a serving of ravioli topped with sauce, then finish with a good scoop of charred veggies. The Italian seasoning is full of flavor that compliments both the pasta and the sauce, but that also, when combined with the char, gives the zucchini and onion with a zesty seasoned punctuation.

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It’s not complicated, and doesn’t require lots of ingredients or skill, but it is a good nudge that reminds us that it’s really easy to add a fresh and healthful component to any plate, semi or wholly homemade.

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