Italian

Vegetable Ragout is for Dinner.

Vegetable Ragout takes 45 minutes to prepare.

Vegetable Ragout takes several minutes to cook.

Vegetable Ragout makes 8 servings.

The ingredients for Vegetable Ragout are:

2 T Oilive Oil
2 garlic cloves, minced
2 cups chopped onion
2 medium carrots, sliced
4 medium stalks celery, sliced
1.5 cups green beans (I use frozen Italian beans)
2 bay leaves
1 t thyme
1 cup red wine
1.5 cups sliced zucchini (could substitute another veggie here, such as broccoli
2 cups sliced mushrooms
2 medium potatoes, cut into chunks (I use red potatoes here to make about 2 cups)

Sauce: 2 T soy sauce, 1 cup stock or water (I use an instant veggie stock), 3 T tomato paste, 1 tsp dijon mustard, 1 T vinegar, 1 T molasses, 1 T dried basil, salt to taste (depending on whether you use stock or water)

Here is how you make Vegetable Ragout:

Heat oilive oil in heavy stew pot, saute onions, garlic, celery, carrots and green beans for 3-4 minutes. Add bay leaves, thyme and red wine and boild uncovered for 3 minutes. Reduce heat, cover & simmer 5 more minutes. Add zucchini and mushrooms. Combine sauce ingredients and stir into veggies. Simmer about 30 minutes until vegetables are tender. While veggies are cooking, cook potatoes covered in water until tender (I usually do this in my microwave in a large pyrex bowl). Drain & stir into veggies a few minutes before serving. microwave until tender. Excellent served over pasta, polenta or rice; reheats well. Number of Servings: 8Recipe submitted by SparkPeople user SCRYBIL.

The nutritional information for Vegetable Ragout is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 186.2

• Total Fat: 4.1 g
• Cholesterol: 0.9 mg
• Sodium: 394.4 mg
• Total Carbs: 30.3 g
• Dietary Fiber: 5.2 g
• Protein: 5.5 g

Vegetable Ragout is Italian cuisine.

The dietary needs meet for Vegetable Ragout is Vegetarian