Name: Garden Vegetable Ragout
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: ½ pound peeled sweet potato, cut into ½-inch dice; ½ 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); ½ pounds green beans, trimmed and quartered; 2 tablespoons fresh thyme, chopped; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ¼ cup plus 2 tablespoons extra virgin olive oil, divided; 2 bay leaves; 1 cup Vidalia onions, diced; 1 tablespoon fresh garlic, sliced; ¾ pound zucchini, trimmed and cut into thick quarter moons; ¾ 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

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Garden Vegetable Ragout

Yield: 8 servings

Prep: 30 minsCook: 30 minsTotal: 1 hour

Ingredients

½ pound peeled sweet potato, cut into ½-inch dice
½ 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)
½ pounds green beans, trimmed and quartered
2 tablespoons fresh thyme, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup plus 2 tablespoons extra virgin olive oil, divided
2 bay leaves
1 cup Vidalia onions, diced
1 tablespoon fresh garlic, sliced
¾ pound zucchini, trimmed and cut into thick quarter moons
¾ 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

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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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Cuisine: American Method: Roasted

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