| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 101 | 4g | 1g | 17g |
| sugars | fibre | protein | salt |
| 8g | 6g | 3g | 0.31g |
Why I Love French Vegetable Ragout
I want to share with you a recipe that is a slight departure from the hearty Midwestern cuisine we often talk about here at Your Gourmet Guru— a French delight called Vegetable Ragout. This wholesome dish reminds me so much of the farm-to-table freshness I strive to capture in my creations. Packed with lavish ingredients and bursting with flavor, the Vegetable Ragout truly exemplifies the charm and richness of French country cooking.
A Touch of France in Midwest
Though my heart lies in Nebraska, I’ve always been intrigued by the culinary traditions from around the world. The Vegetable Ragout is a perfect example of culinary exploration. Classic French Ratatouille inspired me to create this dish, making it an amalgamation of my Midwestern roots and French Influences. Learn more about Ratatouille and it’s impact in French culture from this helpful article I came across recently.
Why Vegetable Ragout, you ask?
While the ingredients may differ slightly, the Vegetable Ragout carries the spirit of Midwestern cooking: The unison of simple, fresh ingredients to create a humble, yet delectable dish. As an avid fan of Julia Child, the legendary chef known for her extraordinary efforts to bring French cuisine to America in an accessible way, I feel her influence seeping into my own adventures in the kitchen. Follow this link to learn more about her enduring legacy.
Perfect for those chilly Midwestern evenings, served with some crusty bread or steaming rice, the Vegetable Ragout will warm your heart just as a bowl of beef stew does in the heartland. However, the appeal of the ragout extends beyond its comfort elements. The burst of vegetables retains a fresh vibrance, carefully melded with aromatic herbs and spices. Pair this with a light salad or as a side along with a roast chicken and you’ve got yourself a balanced, satisfying meal.
Beyond its warm, comforting attributes, the real beauty of the Vegetable Ragout lies in its versatility. Pair it with rice, pasta or bread, it’s a dish that adapts to the diner rather than the other way around.
Embark on a cross-continental culinary journey with the Vegetable Ragout, where Midwest meets Belle France, within the comfort of your own home.
What You’ll Need
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 large bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 eggplant, diced into chunks
- 3 tomatoes, diced
- 1 cup vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt to taste
- Pepper to taste
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
Method
Step One
In a large pot or saucepan, warm the olive oil over medium heat. Add the diced onion and minced garlic to the pot and stir them in the oil until they become translucent.
Step Two
Add in the chopped bell pepper, zucchini, yellow squash, and eggplant to the pan. Stir the vegetables into the onion and garlic mix, allowing them to soften under the heat.
Step Three
Next, add the diced tomatoes to the pan. Stir the mixture, ensuring the vegetables are evenly distributed.
Step Four
Pour the vegetable broth over the vegetable mix in the pot. Sprinkle in the dried thyme and dried rosemary. Add salt and pepper according to taste. Mix these ingredients well together.
Step Five
Let the mixture simmer on medium-low heat for about 15-20 minutes, or until the vegetables are adequately cooked.
Step Six
Remove the pan from heat. Stir in the chopped fresh basil and parsley. Adjust the seasoning if necessary. Your Vegetable Ragout is now ready to serve.
