Italian Vegetable Ragout Recipes

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BASIC VEGETABLE RAGOUT



Basic Vegetable Ragout image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried thyme leaves or 1 teaspoon fresh thyme, minced
1 medium zucchini, medium diced
1/4 teaspoon dried tarragon or 1 teaspoon fresh tarragon, minced
1 28-ounce can plum tomatoes, chopped, juice reserved
1/4 teaspoon dried basil or 1 teaspoon fresh basil, minced
1 cup brown rice, cooked in 3 cups salted water
1/2 cup grated Parmesan cheese

Steps:

  • In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.

ITALIAN VEGETABLE RAGOUT



Italian Vegetable Ragout image

61

Categories     Vegetables     Rice     Italian     Main Dish     Indian     Potatoes     Whole Wheat     Stews     Tomatoes

Time 1h

Yield 6

Number Of Ingredients 32

potatoes
brussels sprouts
cauliflower florets
swiss chard
olive oil
onions
celery
garlic cloves
marjoram
zucchini
carrots
kosher salt
black pepper
chickpeas (garbanzo beans)
pasta, whole wheat
basil
potatoes
brussels sprouts
cauliflower florets
swiss chard
olive oil
onions
celery
garlic cloves
marjoram
zucchini
carrots
kosher salt
black pepper
chickpeas (garbanzo beans)
pasta, whole wheat
basil

Steps:

  • Bring a large pot of salted water to a boil. Cook potatoes, Brussels sprouts and cauliflower for five minutes. Add Swiss chard and boil one minute more. Reserve ½ cup of the cooking liquid. Drain vegetables; set aside. Heat oil in a large Dutch oven over medium-high heat. Add onion, celery and garlic; sauté three minutes. Stir in marjoram, reserved cooking liquid, tomatoes, zucchini, carrots, salt and pepper, and reserved vegetables. Stir well, cover, and cook over medium-low heat until vegetables are just cooked through, 15 to 20 minutes. Stir in chick peas and just heat through. Transfer to a serving dish and garnish with basil. Serve over whole wheat spaghetti or steamed brown rice.

Nutrition Facts :

8 VEGETABLE RAGOUT



8 Vegetable Ragout image

Make and share this 8 Vegetable Ragout recipe from Food.com.

Provided by Chef lanmar

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 large sliced onion
1 large sliced carrot
2 minced garlic cloves
1 tablespoon vegetable oil
1 thickly sliced celery
2 cups sliced mushrooms
1 (19 ounce) can undrained Italian stewed tomatoes
1/4 teaspoon pepper
hot pepper sauce
1 (19 ounce) can romano beans or 1 (19 ounce) can kidney beans
1 cup corn kernel
1/4 cup chopped fresh parsley (optional)

Steps:

  • Saute onion, carrot, garlic in vegetable for 5 minutes.
  • Stir in celery and mushrooms and saute til soft.
  • Add tomatoes, pepper, hot sauce and beans.
  • Bring to a boil. Cover and simmer, stirring often, about 20 minutes.
  • Add corn and when hot again stir in parsley and serve.

Nutrition Facts : Calories 156.2, Fat 4.3, SaturatedFat 0.6, Sodium 671.3, Carbohydrate 29.1, Fiber 6, Sugar 9.1, Protein 5.3

VEGETABLE RAGOUT



Vegetable Ragout image

Make and share this Vegetable Ragout recipe from Food.com.

Provided by MsBindy

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 21

2 tablespoons vegetable oil
2 garlic cloves, minced
2 cups onions, chopped
2 medium carrots, sliced in 1/2 pieces
4 medium celery ribs, chopped
1 1/2 cups cut green beans
2 bay leaves
1 pinch dried thyme
1 1/2 cups dry red wine
1 1/2 cups zucchini, sliced
1 lb sliced mushrooms
2 medium potatoes, cut into chunks
2 tablespoons tamari soy sauce
1/2 teaspoon salt
1 cup vegetable stock
3 tablespoons tomato paste
1 teaspoon Dijon mustard
1 tablespoon vinegar
1 tablespoon molasses
1 pinch black pepper
1 teaspoon dried basil

Steps:

  • Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.
  • Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
  • Reduce heat, cover, and simmer for 5 minutes.
  • Add the zucchini and mushrooms.
  • Combine the sauce ingredients and then stir the sauce into the vegetables.
  • Simmer about 30 minutes until the vegetables are tender.
  • While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
  • Drain and add them to the ragout a few minutes before serving.

Nutrition Facts : Calories 345.6, Fat 7.8, SaturatedFat 1.1, Sodium 1113.2, Carbohydrate 48, Fiber 8.4, Sugar 14.5, Protein 9.8

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