Spring Vegetable Ragout

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Ingredients
  • Makes 6-1&1/2 cup servings

  • 3 garlic cloves, minced

  • 2 leeks, white and green leaves, washed and sliced thinly

  • 1 tablespoon olive oil

  • 1 cup vegetable stock

  • 1 package(10 ounces)frozen corn

  • 1 1 small bag (6 ounces)frozen edamame (soybeans), pods removed

  • 1 small bag (4 ounces) shredded carrots

  • 1/2 pound yellow squash, halved lengthwise and cut into 1/2-inch pieces (about 1-1/4cups)

  • 3 cups small cherry tomatoes, halved

  • 1 teaspoon dried tarragon

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • salt and ground pepper to taste

  • fresh parsley for garnish, minced; optional

Directions
  1. In a 12-inch heavy skillet, cook garlic and leeks in oil over medium heat, stirring just until fragrant. Add stock, corn, endamame, carrots and squash and cook. Stirring occasionally, until squash is tender.

  2. Add tomatoes and dried herbs; stir well. Reduce heat and simmer, covered, 2 minutes or until tomatoes are soft.

  3. Season with salt and pepper to taste, Garnish with parsley, if using.


Nutritional Facts

Servings
6
1 starch
1 vegetable
1 fat
calories 156
carbs 25 g
Chlorestoral 0 mg
Protein 7 g
sodium 111 mg

lunch

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