How To Make Summer Vegetable Ragout
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
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Heat the olive oil in a large skillet over medium heat.
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Add the onion and garlic and sauté until fragrant, about 2 minutes.
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Add the zucchini, yellow squash, and red bell pepper. Cook for 5 minutes, or until slightly softened.
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Stir in the cherry tomatoes, vegetable broth, dried basil, and dried oregano. Season with salt and pepper.
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Cover the skillet and simmer for 15 minutes, or until the vegetables are tender.
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Serve the vegetable ragout hot, garnished with fresh basil leaves.
Nutrition
- Calories : 120kcal
- Total Fat : 5g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 300mg
- Total Carbohydrates : 17g
- Dietary Fiber : 4g
- Sugar : 9g
- Protein : 4g
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