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Summer Vegetable Ragout Recipe

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This recipe for Summer Vegetable Ragout is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cloves garlic
1 fluid ounce olive oil
2 bunches scallions chopped
1 pound zucchini large dice
1 pound yellow squash large dice
1 pound corn kernels cut from fresh corn if
available
2 cups vegetable broth
3 pints cherry tomatoes cut in half
1 tablespoon fresh Tarragon chopped
to taste salt and pepper
Directions:
Directions:
Sauté garlic in oil over moderately high heat, stirring just until fragrant. Add scallions,
zucchini, patty pan squash, corn, and salt and pepper to taste and sauté, stirring
occasionally, until zucchini and squash are golden in spots, about 4 minutes. Add broth
and simmer ragout, covered, 3 minutes, or until squash is just tender. Add tomatoes and
tarragon and simmer, covered, 1 minute, or until tomatoes are softened. Season ragout
with salt and pepper and serve
Number Of Servings:
Number Of Servings:
12

 

 

 

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