If you are looking for a healthy and nutritious meal that takes a little time to be prepared and is easy to make, then look no more. The following recipe for vegetable ragout will come to your rescue!
2 minced garlic cloves
2 tablespoons of virgin olive oil
white and green parts of 8 scallions cut into small pieces
1/2 pound of baby zucchini
1/2 pound of baby yellow pattypan squash
1/2 cup of chicken broth
2 cups of cherry tomatoes, cut in half
1 tablespoon of salt
1 tablespoon of fresh rosemary
1 teaspoon of fresh thyme
In a big saucepan, put the virgin olive oil and fry the garlic over medium heat for about 2 minutes. Add the scallions, the baby zucchini, the pattypan squash, the corn, and half the salt and keep stirring for about 4 minutes, until squash and zucchini become golden brown.Add the chicken broth and simmer the ragout for about 3 minutes, making sure it is fully covered. Add the cherry tomatoes and the rest of the salt and simmer covered for about 2 more minutes. Remove from the heat and add the rosemary and the thyme. Serve immediately.
If you want to give your vegetable ragout a little crunch, add a few toasted sesame seeds right after you add the rosemary and the thyme. If you do not like chicken broth, or if you don’t have the time to make it, you can substitute dry white wine for chicken broth. For more intense flavor, you can also use a chopped green onion and fry it with the garlic. You can use garlic powder instead of garlic cloves, if you want a less intense garlic flavor. If you want to add pepper, opt for white pepper for this recipe.
(Serves 4 people)