Harvest Vegetable Ragout

Nutriscore Rating: 81/100

Celebrate the flavors of the season with this hearty Harvest Vegetable Ragout, a vibrant medley of fall-inspired vegetables simmered to perfection in a rich, herb-infused broth. Packed with tender butternut squash, baby potatoes, zucchini, and leafy greens like kale or spinach, this soulful dish is the ultimate comfort food. Enhanced with aromatic thyme, rosemary, and a hint of garlic, this one-pot recipe is as nourishing as it is flavorful. Whether enjoyed on its own, served over fluffy quinoa, or paired with crusty bread for dipping, this vegetable ragout is an easy, wholesome way to savor the bounty of the harvest season. Plus, it's vegan, gluten-free, and perfect for meal prep!

Recipe Information

• Prep Time: 20 min
• Cook Time: 45 min
• Total Time: 1 hr 5 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 3 tablespoons olive oil
• 1 large, diced yellow onion
• 3 minced garlic cloves
• 2 medium, peeled and sliced into rounds carrots
• 2 sliced celery stalks
• 2 cups, peeled and diced butternut squash
• 1 large, diced zucchini
• 2 cups, quartered baby potatoes
• 4 cups vegetable broth
• 1 14-ounce can canned diced tomatoes
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• 3 cups, roughly chopped kale or spinach
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoons (adjust to taste) black pepper
• 0.25 cup, chopped (optional garnish) fresh parsley

📝 Instructions

11 steps

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the diced onion and sauté for 3-4 minutes until translucent.

3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4. Add the carrots, celery, butternut squash, zucchini, and baby potatoes. Stir well to coat the vegetables in oil.

5. Pour in the vegetable broth and diced tomatoes, then stir to combine.

6. Add the thyme sprigs, rosemary sprig, and bay leaf to the pot.

7. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, stirring occasionally, until the vegetables are tender.

8. Remove the thyme sprigs, rosemary sprig, and bay leaf from the pot.

9. Stir in the chopped kale or spinach and cook for an additional 5 minutes, or until wilted.

10. Season the ragout with salt and black pepper to taste.

11. Serve warm, garnished with fresh parsley if desired. Pair with crusty bread or serve over cooked grains such as rice or quinoa.

Nutrition Facts

1 serving (518.3g)

Calories		272
% Daily Value*
Total Fat		10.9 g	14%
	Saturated Fat	2.1 g	10%
	Polyunsaturated Fat	1.0 g
Cholesterol		2 mg	1%
Sodium		837 mg	36%
Total Carbohydrate		39.4 g	14%
	Dietary Fiber	9.3 g	33%
	Total Sugars	9.8 g
Protein		8.3 g	17%
Vitamin D		0.0 mcg	0%
Calcium		176 mg	14%
Iron		3.6 mg	20%
Potassium		1358 mg	29%

*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.

Source of Calories

Fat: 591 cal (34.0%%)

Protein: 198 cal (11.4%%)

Carbs: 951 cal (54.6%%)