Roasted Vegetable Ragout Recipes

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MORGAN'S VEGGIE RAGU



Morgan's Veggie Ragu image

My incredible sister Morgan set a standard of kindness, generosity, and straight-up humanity that I try hard to honor and exemplify every day of my life. She was also a lasagna thief. When we'd all get together I never wanted her (as the only vegetarian in the group) to be forced to eat only the side dishes around a big meaty main course. So I'd make a giant veggie lasagna to add to the spread. I can't tell you how many times she'd have just one slice and then take the whole thing home! I'd be standing there like, "Yeah, sure, Morgan, take the entire lasagna home with you. That's just what I meant for you to do." Aw, well, little sisters, right? This one's for you, Bips. The biggest problem with most vegetarian lasagnas is their texture. All mush. The trick for kickass vegetarian lasagna is to roast all the liquid out of the vegetables before they get anywhere near the noodles. Use this ragu in place of meat ragu. And don't be surprised when your sister swipes the leftovers.

Provided by Guy Fieri

Categories     condiment

Time 55m

Yield 8 servings

Number Of Ingredients 18

1 Japanese eggplant, cut lengthwise into 1/4-inch-thick strips
1 small yellow squash, cut lengthwise into 1/4-inch-thick strips
1 small zucchini, cut lengthwise into 1/4-inch-thick strips
1 red bell pepper, seeded and cut into 1/4-inch-thick slices
1/2 fennel bulb, cut into 1/4-inch-thick slices
4 celery stalks, cut crosswise into 1/4-inch-thick slices
1 carrot, cut into 1/4-inch-thick coins
1 small onion, sliced into thin wedges
4 cups chopped kale leaves (ribs and stems removed)
2 garlic cloves, minced
1/2 teaspoon red chili flakes
1 tablespoon chopped basil
1 tablespoon chopped marjoram
1 tablespoon chopped oregano
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
7 or 8 turns freshly ground black pepper
One 28-ounce can crushed fire-roasted tomatoes, with their juice

Steps:

  • 1.Preheat the oven to 425 degrees F.
  • 2.Place the eggplant, yellow squash, zucchini, bell pepper, fennel, celery, carrot, onion, kale, garlic, chili flakes, basil, marjoram, and oregano in a large bowl and mix well to combine. Spread the vegetables out on two large roasting pans and drizzle with the olive oil. Season with salt and pepper. Roast for 10 to 12 minutes, until well charred. Spoon the crushed tomatoes over the vegetables and bake until browned and bubbly, 10 to 12 minutes. Set aside to cool.
  • 3.Working in batches, place the vegetables in a food processor and process until the vegetables are well broken down into a chunky-sauce consistency.

VEGETABLE RAGOûT



Vegetable Ragoût image

Categories     Soup/Stew     Tomato     Artichoke     Green Bean     Spinach     Pea     Bell Pepper     Summer     Self

Number Of Ingredients 13

1 tsp olive oil
1 medium onion, chopped
1 red or yellow bell pepper, cored, seeded and chopped
2 stalks celery, sliced
2 large carrots, thinly sliced
1 cup green beans, cut into 1-inch lengths
1 1/2 cups halved cherry tomatoes
1 cup frozen peas
1 cup artichoke hearts (4 hearts or a small jar) in brine, drained and quartered
2 cloves garlic, peeled and chopped
1 tbsp chopped fresh tarragon leaves (about 5 sprigs) or 1 tsp dried tarragon
3/4 cup tomato juice (or vegetable broth)
1 cup shredded baby spinach leaves

Steps:

  • Heat oil in a large nonstick pan. Add onion, pepper, celery, carrots, and beans. Cook over medium heat until vegetables are tender yet crisp, about 5 minutes. Add tomatoes, peas, artichokes, garlic, and tarragon and cook 2 minutes longer. Add tomato juice and bring to a simmer. Add spinach and simmer 1 minute longer. Season with salt to taste. Serve over couscous or rice, if desired.

COD FILLET WITH ROASTED VEGETABLE RAGOûT



Cod Fillet with Roasted Vegetable Ragoût image

Categories     Fish     Vegetable     Roast     Quick & Easy     Cod     Spring     Gourmet

Yield Serves 4

Number Of Ingredients 14

four 6-ounce pieces skinless cod fillet
2 medium zucchini (about 1 1/2 pounds total), cut into 1 1/4-inch pieces
5 plum tomatoes (about 3/4 pound total), halved
2 medium red onions, cut into 1/2-inch wedges
1 large yellow bell pepper, cut into 1/2-inch-wide strips
2 large garlic cloves, crushed
4 fresh thyme sprigs
2 teaspoons vegetable oil
1/4 cup fresh bread crumbs
1 tablespoon chopped fresh flat-leafed parsley leaves
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce

Steps:

  • Preheat oven to 500°F.
  • Season cod with salt and pepper. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. Roast vegetables in middle of oven 20 minutes, or until they begin to brown. Arrange fish over vegetables and roast 7 minutes, or until it just flakes with a fork.
  • While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.
  • Transfer fish carefully to a plate and keep warm, covered. To vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes. Divide ragout among 4 plates and top with fish and bread crumbs.

ROOT VEGETABLE RAGOûT



Root Vegetable Ragoût image

Categories     Onion     Potato     Side     Roast     Sauté     Low Cal     High Fiber     Low/No Sugar     Carrot     Parsnip     Turnip     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 9

1/2 pound pearl onions (about 1 cup)
1 medium turnip
1 medium Yukon Gold or other yellow-fleshed potato
2 medium carrots
2 medium parsnips
2 teaspoons vegetable oil
2 tablespoons unsalted butter
1/2 cup veal stock (4 fluid ounces)
Garnish: chopped fresh flat-leafed parsley leaves and blanched grated lemon zest

Steps:

  • Have ready a bowl of ice and cold water. Cook onions in boiling water 3 minutes and drain in a colander. Transfer onions to ice water to stop cooking. When onions are cool enough to handle, peel and reserve. Preheat oven to 425°F.
  • Peel remaining vegetables and cut enough into 1/2-inch cubes to measure 3/4 cup each. In a shallow roasting pan toss vegetables (except onions) with oil and roast in middle of oven until tender and golden, about 20 minutes.
  • In a large skillet heat butter over moderate heat until foam subsides and cook onions, stirring, until tender and pale golden. Add roasted vegetables, stock, and salt and pepper to taste and simmer until stock is slightly thickened and coats vegetables, about 2 minutes.
  • Serve ragout garnished with parsley and zest.

ROASTED VEGETABLE RAGOUT WITH POLENTA



Roasted Vegetable Ragout With Polenta image

You could make the ragout with or without the polenta, it would be great either way. You could also sub in with half the quantity of the dried herbs.

Provided by Margie99

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 3/4 cups vegetable broth or 1 3/4 cups chicken broth
1/4 teaspoon dry mustard
1 pinch cayenne powder
1 cup yellow cornmeal
1 large leek, trimmed, halved and rinsed well
2 cups small cauliflower florets
1 cup baby carrots, halved lenghtwise
8 ounces baby bella mushrooms or 8 ounces white mushrooms
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup fresh corn or 1 cup frozen corn
roma tomato, chopped
1/4 cup thinly sliced basil leaves
1 tablespoon fresh marjoram
1 tablespoon fresh thyme

Steps:

  • For the polenta:Coat a 8 in glass baking dish with cooking spray. In a large saucepan combine 2 cups water with broth, mustard and cayenne, bring to boiling. Reduce heat to medium and whisk in cornmeal. Reduce heat to medium low, cover and cook 5 minutes or until thickened, stirring occasionally. Remove from heat, pour into baking dish, set aside to get firm.
  • For the ragout: Preheat oven to 425 degrees. Cut off and discard dark green top from the leek, cut it into 1 inch slices and put in a large bow. Add cauliflower, carrots, mushrooms and garlic, drizzle with oil and toss to coat. Spread vegetable in a large roasting pan. Roast for 8 minutes.
  • Remove pan from oven and stir in corn and tomatoes. Put back in the oven for 20-25 minutes or until the vegetables are tender. Remove from oven and put vegeetables and juices in a large dutch oven.
  • Put dutch oven over medium heat. Cook vegetables for 5-10 minutes or until thickened. Stir in basil, majoram and thyme.
  • Meanwhile preheat broiler with top rack 4-6 inches from heat source. Line a baking sheet with foil and coat with cooking spray. Cut polenta into 12 squares and place on baking sheet. Broil 5-8 minutes or until lightly browned.
  • To serve; place 2 polenta squares on each plate and top with ragout.

Nutrition Facts : Calories 173.9, Fat 5.9, SaturatedFat 0.8, Sodium 43.8, Carbohydrate 28.3, Fiber 4.3, Sugar 4, Protein 5

ROASTED VEGETABLE RAGù



Roasted Vegetable Ragù image

Categories     Mushroom     Tomato     Vegetable     Side     Roast     Low Fat     Vegetarian     Low/No Sugar     Basil     Fennel     Fall     Healthy     Vegan     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

Nonstick vegetable oil spray
10 ounces fresh crimini mushrooms, quartered
3 medium carrots, thinly sliced
1 large onion, coarsely chopped
1 large red bell pepper, cut into 1/2-inch dice
1 large fresh fennel bulb, trimmed, cut into 1/2-inch dice
1 large parsnip, peeled, cut into 1/2-inch dice
4 garlic cloves, sliced
2 tablespoons extra-virgin olive oil
3 teaspoons chopped fresh rosemary
2 medium zucchini, trimmed, cut into 1/2-inch dice
2 cups (or more) canned vegetable broth
1 28-ounce can diced tomatoes in juice
1/3 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley

Steps:

  • Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Spread mushrooms and next 6 ingredients in single layer on prepared sheet. Drizzle with oil; sprinkle with 2 teaspoons rosemary, salt, and pepper. Roast until vegetables are tender, stirring occasionally, about 1 hour.
  • Add zucchini, 2 cups broth, and tomatoes with juices to vegetables; stir to blend well. Continue to roast until zucchini are tender and juices thicken slightly, stirring occasionally and adding more broth if liquid evaporates too quickly, about 30 minutes longer. Transfer ragù to bowl. Mix basil, parsley, and 1 teaspoon rosemary into ragù. Season with salt and pepper.

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.

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