Vegetable Ragout

1
Kathy W

By
@Kattyw

This is my version of a recipe I found. It is a very hearty dish that is full of flavor It's great served over polenta or cooked rice.

Finding a small or Asian eggplant in my area can sometimes be challenge. I use half of a medium sized eggplant and save the rest for another recipe.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 3 Tbsp
    olive oil
  • 1 small
    asian eggplant (or a small eggplant), cut lengthwise in half then sliced
  • 1 small
    to medium zucchini, cut lengthwise in half and slliced
  • 1 medium
    bell pepper, seeded and cut into strips
  • 1 small
    onion, cut into slivers (not rings)
  • 2 clove
    garlic, minced
  • 1 can(s)
    (28 oz) diced tomatoes with juice
  • 11/2 tsp
    thyme, dried
  • ·
    salt and pepper, to taste
  • 4-8 oz
    fresh mushrooms, quartered (depending on how much you like mushrooms)

How to Make Vegetable Ragout

Step-by-Step

  1. In a large skillet over medium heat, warm the olive oil. Add onion and garlic and cook about 1-2 minutes.
  2. Add mushrooms and cook until tender.
  3. Add eggplant, zucchini, bell pepper, thyme, salt and pepper. Cook, stirring occasionally until veggies start to soften - about 5 minutes.
  4. Add tomatoes and cook 5 to 10 minutes longer, stirring occasionally.
  5. Serve ragout over polenta or cooked rice.

Printable Recipe Card

About Vegetable Ragout

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian
Other Tag: Quick & Easy




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