Tuscan Vegetable Ragout
Transport your taste buds to the sun-drenched hills of Italy with this vibrant Tuscan Vegetable Ragout, a hearty and wholesome dish bursting with Mediterranean flavors. This one-pot wonder combines tender zucchini, creamy eggplant, sweet red bell peppers, and earthy carrots, all simmered in a rich tomato and vegetable broth infused with aromatic rosemary, thyme, and garlic. Kalamata olives add a briny depth, while a handful of baby spinach adds a vibrant, fresh finish. Ready in just an hour, this plant-based ragout is perfect served over creamy polenta, hearty pasta, or with crusty bread for soaking up every last drop of its savory goodness. Simple, rustic, and packed with nutritious vegetables, this ragout is a comforting, flavorful feast for any occasion.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 2 medium zucchini, diced
- 1 large red bell pepper, diced
- 1 medium eggplant, diced
- 4 cloves garlic cloves, minced
- 28 ounces canned diced tomatoes
- 2 cups vegetable broth
- 0.5 cup kalamata olives, pitted and chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- 4 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 teaspoon red pepper flakes (optional)
- 0.25 cup fresh basil, chopped (for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5–7 minutes, until the vegetables begin to soften and the onion turns translucent.
Stir in the zucchini, red bell pepper, and eggplant. Cook for an additional 5–7 minutes, stirring occasionally, until the vegetables start to caramelize slightly.
Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the canned diced tomatoes (with their juices), vegetable broth, kalamata olives, rosemary, thyme, salt, black pepper, and red pepper flakes (if using).
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
During the last 5 minutes of cooking, stir in the baby spinach until wilted.
Taste the ragout and adjust seasonings as needed.
Remove the pot from heat and let the ragout rest for 5 minutes to allow the flavors to deepen.
Ladle the Tuscan Vegetable Ragout into bowls and garnish with fresh chopped basil. Serve warm with crusty bread, polenta, or over pasta.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6701 mg | 291% | |
| Total Carbohydrate | 130.8 g | 48% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 62.7 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 778 mg | 60% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 5188 mg | 110% | |
*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.
