This Vegetable Ragout recipe is a flavorful vegetarian dish that features delicious vegetables simmered slowly on low heat.
| 1 pink tomato | |
| 1 zucchini | |
| 1 eggplant | |
| 1 onion(s) | |
| 1 carrot(s) | |
| 2 tablespoons olive oil | |
| to taste salt | |
| optional to decorate parsley |
And love - it is the main ingredient!
Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.
This Vegetable Ragout recipe is a flavorful vegetarian dish that features delicious vegetables simmered slowly on low heat. You can use any vegetables that you have in your fridge, but the taste will be different.
My Mom’s Recipe: In my case, I used a classic combination that my mom used to make. This recipe belongs to my mom. This Vegetable Ragout becomes mildly sweet, salty and very flavorful. We used to simmer it on low heat until the vegetables start sweating and the juices mix together. We didn’t usually add any spices or sugar.
Video tip: You can check my video and see that I had a pot full of chopped vegetables. The vegetables were downsized very much and I got only 1/3 part of cooked ragout. This is because the vegetables had so much water inside and after simmering, they gave it all to the ragout.
It’s a versatile recipe that can be customized based on your preferred vegetables and seasonings. You can add more vegetables and some pieces that you like, but the flavor will be different.
It’s packed with a variety of vegetables, which provide essential nutrients, fiber, and antioxidants.
The vegetables used in the ragout recipe, such as carrot, red bell pepper, zucchini, pink tomato, and onion are all nutritious and low in calories.
When using tomatoes, it is better to use pink or rose tomatoes. They are delicious, juicy and give so much sweetness to the ragout. These five vegetables are a perfect combo!
Using olive oil, which is a healthy source of monounsaturated fats, and minimizing the use of added salt and sugar.
You can serve this vegetable ragout with Veal Patties and fish, or even Creamy Polenta. If you want to elevate this dish, serve it with my Octopus in Port Wine.
The time required to make vegetable ragout can vary depending on the instructions of the recipe and the vegetables you choose.
However, making vegetable ragout typically takes around 30 to 50 minutes of all chopping preparation and cooking time.
Preparation time: This time includes washing, peeling, and chopping the vegetables.
I use 5 vegetables in this ragout.
Cooking time: Once you prepared all the vegetables, the cooking process usually takes 30 minutes. I like to chop carrots thinly, so they can tenderize more and be softy in ragout.
While making vegetable ragout is really simple, there can be a few obstacles or challenges that you might find.
This family-favorite vegetable ragout recipe is a staple in my kitchen. I absolutely love the rich, warming and comfortable taste! Easer summer or winter you can make this easy vegetarian dish!
Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications?
Share the recipe with your family & friends and tag @HelenaRecipes on social media if you’ve made it! 😉
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|
1
Done
2 min
|
Prepare ingredientsWash and gather all the vegetables on a board. Prepare salt and olive oil. |
|
2
Done
8 min
|
Chop vegetablesChop all vegetables. |
|
3
Done
30 min
|
Simmer vegetablesPlace a pan on the stove on slow heat. Add olive oil to the pan (I use a simmer pan for making this ragout). Transfer all the vegetables to the pan. Sprinkle a little bit of salt on top of the vegetables. Mix them with a spoon. Cover the pan with the lid and leave it undisturbed for 8-10 minutes. Then, uncover and mix with a spoon until get the desired consistency. |
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4
Done
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ServeYour Vegetable Ragout is ready! Enjoy! |
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