Vegetable Ragout with Fresh Herbs
Bursting with wholesome flavors, this Vegetable Ragout with Fresh Herbs is a hearty, plant-based dish that celebrates the best of seasonal produce. Packed with nutrient-rich ingredients like zucchini, eggplant, carrots, and bell peppers, this one-pot recipe is simmered to perfection in a savory blend of diced tomatoes, vegetable broth, and aromatic herbs like thyme, rosemary, parsley, and basil. Ideal for cozy weeknight dinners or elegant meatless meals, the ragout is as versatile as it is nourishing—serve it alongside crusty bread, over fluffy rice, or your favorite grains for a satisfying and flavorful experience. Easy to prepare in just an hour, this vibrant vegetable medley is a delicious and healthy way to embrace Mediterranean-inspired comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 2 medium, diced carrot
- 2 diced celery stalks
- 1 medium, diced zucchini
- 1 medium, diced eggplant
- 1 diced red bell pepper
- 1 28-ounce can canned diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon (or 3 sprigs, chopped) fresh thyme
- 0.5 teaspoon (chopped) fresh rosemary
- 2 tablespoons (chopped) fresh parsley
- 2 tablespoons (chopped) fresh basil
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- optional crusty bread or cooked grains (e.g., rice, quinoa)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the diced carrots and celery to the skillet and sauté for 5 minutes, stirring occasionally.
Mix in the diced zucchini, eggplant, and red bell pepper. Cook for another 5 minutes until the vegetables start to soften.
Stir in the canned diced tomatoes, vegetable broth, and tomato paste. Mix well to combine.
Add the bay leaf, thyme, and rosemary. Stir and bring the mixture to a gentle simmer.
Cover the skillet, lower the heat to medium-low, and let the ragout simmer for 20–25 minutes. Stir occasionally to prevent sticking.
Remove the lid and let the ragout simmer uncovered for an additional 5 minutes to thicken, if desired.
Season the ragout with salt and black pepper to taste. Remove the bay leaf.
Stir in the fresh parsley and basil right before serving for a burst of herby freshness.
Serve the vegetable ragout warm as a standalone dish, over cooked grains, or with crusty bread.
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7128 mg | 310% | |
| Total Carbohydrate | 162.5 g | 59% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 85.8 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 5992 mg | 127% | |
*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.
