Basic Vegetable Ragout Recipe

Basic Vegetable Ragout

Recipe provided by Curtis Aikens

Watch the video tutorial for preparing this dish.

• Serves: 4 portions
• Nutritional information per serving (1 of 4): Calories 247, Total Fat 13 g, Saturated Fat 4 g, Carbs 25 g, Dietary Fiber 4 g, Sugar 8 g, Protein 11 g, Cholesterol 13 mg, Sodium 272 mg
• Total time: 30 minutes
• Preparation: 10 minutes
• Cooking: 20 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried thyme or 1 teaspoon fresh thyme, finely chopped
• 1 medium zucchini, cut into medium dice
• 1/4 teaspoon dried tarragon or 1 teaspoon fresh tarragon, chopped
• 1 can (28 ounces) plum tomatoes, chopped, juice reserved
• 1/4 teaspoon dried basil or 1 teaspoon fresh basil, chopped
• 1 cup cooked brown rice (prepared in 3 cups salted water)
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion, one-third of the minced garlic, red pepper flakes, and thyme. Saut until the onions and garlic release their aroma.
2. Add the diced zucchini, another third of the garlic, and the tarragon. Cover the pan partially and cook for about 3 minutes, or until the zucchini begins to soften.
3. Stir in the chopped plum tomatoes along with their juice, the remaining garlic, and the basil. Partially cover the pan again and cook for 7 minutes, until the vegetables are tender but still crisp.
4. Serve this vibrant vegetable ragout over the cooked brown rice and finish with a generous sprinkle of Parmesan cheese.