Vegetable Ragout Recipe

Ingredients for Vegetable Ragout

• Vegetable Oil
• Garlic Cloves
• 1 large onion, chopped
• 1 cup chopped carrots
• Celery Ribs
• Cut Green Beans
• 2 bay leaves
• Dried Thyme
• Dry Red Wine
• 1 medium zucchini, chopped
• Sliced Mushrooms
• 1 lb small red potatoes
• Tamari Soy Sauce
• Salt to taste
• Vegetable Stock
• 1/4 cup tomato paste
• Dijon Mustard
• Vinegar
• Molasses
• Black Pepper
• Dried Basil

How to Make Vegetable Ragout

1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add 1 large onion, 2 cloves garlic (minced), 1 cup chopped carrots, 1 cup chopped celery, and 1 cup trimmed green beans. Sauté for 3-4 minutes, until softened.
3. Stir in 2 bay leaves, 1 teaspoon dried thyme, and 1/2 cup dry red wine. Bring to a boil, then reduce heat and simmer uncovered for 3 minutes.
4. Reduce heat to low, cover, and simmer for 5 minutes.
5. Add 1 medium zucchini (chopped) and 1 cup sliced mushrooms.
6. In a small bowl, whisk together 1/2 cup vegetable broth, 1/4 cup tomato paste, 1 tablespoon balsamic vinegar, 1 teaspoon dried oregano, salt, and pepper to taste. Pour the sauce over the vegetables.
7. Simmer for about 30 minutes, or until vegetables are tender. Stir occasionally.
8. While the ragout simmers, cook 1 lb small red potatoes in a separate pot of salted boiling water until tender (about 15-20 minutes).
9. Drain the potatoes and add them to the ragout during the last few minutes of cooking. Stir to combine.
10. Serve hot, garnished with fresh parsley (optional), alongside crusty French bread for dipping.