Spring Vegetable Ragout

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

  • 1 small bag(4 ounces)shredded carrots

  • 1/2 pound yellow suash, halved lengthwise and cut into 1/2-inch pieces

  • (about1-1/4 cups)

  • 3 cups sall cherry tomatoes, halved

  • 1 teaspoon dried tarragon

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • salt and 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, edamame, 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 desired.


Nutritional Facts

Servings
6
Makes 6(1-1/2-cup)servings
Exchanges 1 starch
1 vegetable
1 fat
Calories 156
Fat 5 g
Carbohydrates 25 g
Cholestoral 0 mg
Protein 7 g
Sodium 111 mg

lunch

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