8 Vegetable Ragout
Bursting with flavor and loaded with wholesome goodness, this vibrant 8 Vegetable Ragout is the ultimate celebration of fresh, seasonal produce. Combining eight perfectly balanced vegetables—carrots, celery, zucchini, eggplant, red bell pepper, mushrooms, tomatoes, and onions—this hearty, plant-based stew is simmered in a rich tomato and herb-infused broth. Enhanced with garlic, thyme, oregano, and fresh parsley and basil, it delivers a medley of earthy, savory, and subtly sweet flavors in every bite. Perfect as a comforting main dish or a versatile side, this recipe pairs beautifully with crusty bread, fluffy rice, or tender pasta and is ready in just one hour. Whether you’re exploring meat-free meals, seeking a nutritious dinner, or simply craving a vegetable-packed delight, this ragout is sure to become a household favorite.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 4 cloves, minced garlic
- 2 medium, sliced carrot
- 2 stalks, sliced celery
- 1 medium, diced zucchini
- 1 large, diced red bell pepper
- 1 medium, diced eggplant
- 200 grams, sliced cremini mushrooms
- 400 grams canned diced tomatoes
- 250 milliliters vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons, chopped fresh basil
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced carrot and celery to the pot. Cook for 5-6 minutes, stirring occasionally, until they begin to soften.
Stir in the diced zucchini, red bell pepper, and eggplant. Cook for an additional 5 minutes, allowing the vegetables to lightly brown.
Add the sliced cremini mushrooms to the mix and cook for 3-4 minutes, until they release their moisture.
Stir in the canned diced tomatoes (with their juice), vegetable broth, and tomato paste.
Add the dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes. Stir occasionally to prevent sticking.
Remove the lid and continue simmering for another 5-7 minutes, allowing the sauce to thicken slightly.
Discard the bay leaf and check for seasoning. Adjust salt and pepper to taste.
Stir in the chopped fresh parsley and basil just before serving for a burst of freshness.
Serve hot as a standalone dish, with crusty bread, or over rice, pasta, or couscous.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6055 mg | 263% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 70.7 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 428 mg | 33% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 5057 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
