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Garden Vegetable Ragout combines roasted root vegetables with green beans, zucchini, roasted red peppers and tomatoes in a flavorful broth. Spoon over polenta for serving.
Today’s delicious Garden Vegetable Ragout was fully inspired by (as you can guess from the recipe name) a garden full of fresh vegetables!
A “ragout” (pronounced ra-gu) is French for a main dish stew and it comes from the word ragoûter, which means “to revive the taste.”
Our recipe today is a mix of sweet potatoes, mushrooms, carrots, green beans, onions, zucchini, fennel, roasted red peppers and spinach – all simmered together to create a wonderfully rich and flavorful stew.
This garden vegetable ragout is so hearty it makes a wonderful meatless meal – especially served over soft polenta like we show in our photos. But it can also be served by the spoonful as a topping on rounds of toasted bread and served as a delicious appetizer.
You can, of course, modify the ragout based on whatever vegetables you have growing in your garden or that you find at your local market.
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Garden Vegetable Ragout
Garden Vegetable Ragout combines roasted root vegetables with green beans, zucchini, roasted red peppers and tomatoes in a flavorful broth. Spoon over polenta for serving.
Ingredients
- 1/2 pound peeled sweet potato, cut into 1/2-inch dice
- 1/2 pound crimini mushrooms, halved
- 1 cup fennel, white part only sliced thin
- 2 medium carrots, peeled and cut into thick slices on the bias (about 6 ounces)
- 1/2 pounds green beans, trimmed and quartered
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup plus 2 tablespoons extra virgin olive oil, divided
- 2 bay leaves
- 1 cup Vidalia onions, diced
- 1 tablespoon fresh garlic, sliced
- 3/4 pound zucchini, trimmed and cut into thick quarter moons
- 3/4 cup jarred red roasted peppers, drained and diced fine
- 2 tablespoons tomato paste
- 1 cup merlot or other red wine
- 1 6–ounce can tomato juice
- 2 tablespoons fresh basil chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons granulated sugar
- 2 ounces fresh baby spinach
- Prepared polenta (optional for serving), prepared according to package instructions
Instructions
- Preheat oven to 425 degrees F.
- In a medium bowl, mix sweet potato, mushroom, fennel, carrots, beans, thyme, salt, pepper and ¼ cup of olive oil.
- Mix and pour out onto a sheet pan and bake 10 minutes, flip vegetables and bake for ten more minutes. Remove from oven and hold.
- In a large skillet, add 2 tablespoons of the oil, bay leaves, and onions and cook for three minutes over medium high.
- Add garlic and zucchini and sauté two minutes.
- Add roasted peppers and tomato paste and cook for one minute.
- Add wine and reduce by half.
- Add roasted vegetables along with tomato juice, basil, vinegar, Worcestershire and sugar.
- Cook on a medium simmer for ten minutes or until vegetables are tender.
- Add spinach and adjust seasoning if needed.
- If using polenta, serve hot ragout over portions of cooked polenta.
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This is so great? It is off the hook. I was looking for a recipe to use some of the green beans and zucchini left from the garden.
Thanks Kevin! We’re glad you enjoyed the recipe as much as we do!
This recipe was fabulous, with an incredible depth of flavor. We served it over romano mashed potatoes since I fail so miserably at polenta. It was a huge hit in our house this evening, thanks so much; it’s definitely a keeper!!
Thanks Meredith! So glad you enjoyed the recipe!!