Vegetable Ragout
Delight in the comforting flavors of this hearty Vegetable Ragout, a vibrant medley of garden-fresh ingredients simmered to perfection. Perfect as a plant-based main course or a versatile side dish, this recipe combines tender zucchini, bell peppers, earthy mushrooms, and a classic mirepoix of onion, carrot, and celery, all enveloped in a rich tomato and herb-infused broth. Ready in under an hour, this one-pot dish is simple to prepare yet bursting with flavor, thanks to aromatic garlic, thyme, and oregano. Whether served over rice, pasta, or creamy polenta, or paired with crusty bread, this vegetable-packed ragout is a satisfying meal for any occasion. Vegan, wholesome, and easy to customize, it’s a must-try for lovers of comforting, nutritious recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrot
- 2 medium, diced celery stalks
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 1.5 cups, sliced mushrooms
- 3 minced garlic cloves
- 28 ounces (1 can) crushed tomatoes
- 1 cup vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 2 tablespoons, chopped fresh parsley
- 0.5 teaspoons (or to taste) salt
- 0.25 teaspoons (or to taste) black pepper
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, stirring occasionally, until the vegetables are softened.
Stir in the diced zucchini, red bell pepper, and sliced mushrooms. Cook for another 5-6 minutes, allowing the vegetables to release some of their moisture.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the crushed tomatoes and vegetable broth. Stir to combine.
Add the dried thyme, dried oregano, and bay leaf. Bring the mixture to a simmer.
Reduce the heat to low, cover, and let the ragout simmer for 20-25 minutes, stirring occasionally.
Remove the bay leaf and season with salt and black pepper to taste.
Garnish with freshly chopped parsley before serving.
Serve hot over rice, pasta, polenta, or with a slice of crusty bread.
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4490 mg | 195% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 67.7 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 5638 mg | 120% | |
*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.
