Vegetarian

Spring vegetable ragout is for Side Dish.

Spring vegetable ragout takes 15 minutes to prepare.

Spring vegetable ragout takes 15 minutes to cook.

Spring vegetable ragout makes 4 servings.

The ingredients for Spring vegetable ragout are:

1 tbs olive oil
2 cloves garlic, thinly sliced
1/2 vidalia onion, thinly sliced
1/2 fennel bulb, thinly sliced
1 yellow bell pepper, sliced into thin strips
Zest of 1/2 lemon (thin strips)
1 large leek, washed well, split and thinly sliced
6 thin slices jalapeno (de-seeded, de-ribbed)
1 cup frozen peas
1/2 cup white wine
1 bunch spinach

Here is how you make Spring vegetable ragout:

Add olive oil, lemon zest and garlic to large nonstick skillet. Heat over low heat until fragrant.Add onions, fennel and leaks, stir well. Sprinkle with salt & pepper.Put lid on and cook for 3-5 minutes until the vegetables are beginning to soften and brown.Add yellow bell peppers, a dash more salt and pepper.Return lid and cook for ~ 3 minutes.Deglaze the pan with white wine and simmer until wine has evaporated.Add 1/2 ladle of stock, stir around, then add in fresh spinach and peas.Put lid on and let spinach wilt / liquid come to a boil.Remove lid and cook until heated through.Serving Size: 4 side servings; 2 main dishNumber of Servings: 4Recipe submitted by SparkPeople user RUNTOEAT32.

The nutritional information for Spring vegetable ragout is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 165.7

• Total Fat: 4.2 g
• Cholesterol: 0.0 mg
• Sodium: 134.0 mg
• Total Carbs: 22.7 g
• Dietary Fiber: 6.6 g
• Protein: 6.3 g

The dietary needs meet for Spring vegetable ragout is Gluten Free