BASIC VEGETABLE RAGOUT
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.
BAKED EGGS WITH ZUCCHINI RAGOûT
Categories Cheese Egg Onion Tomato Breakfast Brunch Bake Sauté Basil Zucchini Spring Healthy Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick ovenproof skillet over medium heat. Add onions and garlic; sauté 5 minutes. Add zucchini; cover and cook until tender, stirring often, about 10 minutes. Add tomatoes with juices and red pepper; boil uncovered until mixture thickens, about 10 minutes. Season with salt and pepper. Stir in basil. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
- Preheat oven to 400°F. Make 4 shallow indentations in ragout, spacing apart. Crack 1 egg into each indentation. Sprinkle with cheese. Bake until eggs are softly set, about 10 minutes.
- Place 1 toast slice on each of 4 plates. Divide egg-topped ragout on top of toast.
QUICK WHITE BEAN AND CELERY RAGOUT
Inspired by a Chez Panisse recipe that uses fresh shell beans, this simple ragout is less precious but no less delicious. Sauté celery, zucchini and scallions with a glug of olive oil, then add canned beans and cook until warmed. If you prefer a thicker sauce, add the beans at the beginning of cooking so they break down as they're stirred. Serve with grilled bread, pearl couscous or farro. Soft herbs like basil or parsley, tender greens like arugula or mâche, or pesto or salsa verde would all make for a lovely garnish.
Provided by Alexa Weibel
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the stock, oil, celery, zucchini and scallions in a large, deep skillet; season generously with salt and pepper. Cook over medium-high, stirring occasionally, until crisp-tender, adding the beans halfway through, about 10 minutes total. If you'd like to make it brothier, add 1/3 cup vegetable stock and warm for 1 minute. Season with salt and pepper.
- Divide among shallow bowls. Top with a dollop of crème fraîche, drizzle with pesto and top with celery leaves. Serve with couscous or grilled bread.
SUMMER VEGETABLE RAGOûT
Categories Soup/Stew Vegetable Side Sauté Quick & Easy Wheat/Gluten-Free Summer Simmer Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a 12-inch heavy skillet sauté garlic in oil over moderately high heat, stirring just until fragrant. Add scallions, zucchini, pattypan squash, corn, and salt and pepper to taste and sauté, stirring occasionally, until zucchini and squash are golden in spots, about 4 minutes.
- Add broth and simmer ragout, covered, 3 minutes, or until squash is just tender. Add tomatoes and tarragon and simmer, covered, 1 minute, or until tomatoes are softened.
- Season ragout with salt and pepper and serve warm or at room temperature.
ZUCCHINI CAKES WITH MUSHROOM RAGOUT
Our family loves zucchini, and we tried this recipe last night. It made a delicious and hearty side dish we all enjoyed.
Provided by TasteTester
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Lightly coat 12 2 1/2-inch muffin cups with cooking spray; set aside.
- In mixing bowl combine zucchini, muffin mix, cheese, milk, egg, and cayenne pepper; spoon evenly into prepared muffin cups. Bake for 11-14 minutes or until golden.
- Meanwhile, heat 1 tablespoon olive oil in large skillet over medium-high heat. Add mushrooms; cook 4-5 minutes or until tender, stirring occasionally. Season with salt and pepper. Place roasted peppers in blender. Cover; blend until nearly smooth.
- Arrange 3 zucchini cakes on each plate with some of the mushroom and pepper sauce.
Nutrition Facts : Calories 337.8, Fat 12, SaturatedFat 4.2, Cholesterol 63.7, Sodium 1224.2, Carbohydrate 47.8, Fiber 5.5, Sugar 14.2, Protein 11.3
JULIE SAHNI'S INDIAN CHICKPEA RAGOUT WITH VEGETABLES
Steps:
- In a medium mixing bowl, combine the cilantro, cucumber, red onion and yogurt. Mix well, transfer to a small serving bowl and refrigerate until needed.
- In a large saute pan, heat the oil over medium-high heat, and add the cumin, fennel, pepper flakes, coriander and onions. Saute until the onions are lightly browned, about 8 minutes. Add ginger, zucchini and bell pepper, and mix well. Pour 1/3 cup water over the vegetables, cover and reduce heat to low. Simmer until vegetables are cooked but still firm, about 5 minutes.
- Fold in the chickpeas and tomatoes. Increase heat to medium high, and cook uncovered until the ragout is heated through and the sauce is thick, about 5 minutes. Season with salt to taste, and a generous sprinkling of black pepper. Serve ragout garnished with the cilantro-yogurt mixture and accompanied by pita or nan bread.
Nutrition Facts : @context http, Calories 739, UnsaturatedFat 16 grams, Carbohydrate 108 grams, Fat 22 grams, Fiber 30 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 1436 milligrams, Sugar 25 grams, TransFat 0 grams
MASHED POTATOES WITH ZUCCHINI RAGOUT
Make and share this Mashed Potatoes With Zucchini Ragout recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- To make the potatoes: place potatoes in a big pan; cover with water; bring to a boil.
- Decrease heat; simmer 15 minutes or until tender; drain.
- Return potatoes to pan; add 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Mash potato mixture with a potato masher to desired consistency; cover and keep warm.
- Heat milk over medium heat in a large nonstick skillet to 180° or until tiny bubbles form around edge (do not boil); stir in spinach, cook 1 minute or until spinach melts.
- Add milk mixture and green onions to potato mixture, stirring to combine.
- To make ragout: wipe skillet with paper towels; heat 2 tablespoons oil in skillet over medium heat.
- Add in sliced onion, oregano, and garlic; cook 5 minutes or until lightly browned, stirring often.
- Add in mushrooms; cook 7 minutes or until mushrooms are tender, stirring often.
- Add in zucchini; cook 2 minutes, stirring often.
- Stir in water and the next 5 ingredients; simmer, uncovered, 15 minutes, stirring occasionally.
- Serve ragout over potatoes; sprinkle with cheese.
Nutrition Facts : Calories 287.6, Fat 8.6, SaturatedFat 2.1, Cholesterol 6.2, Sodium 671.3, Carbohydrate 46.7, Fiber 6.2, Sugar 8.8, Protein 9.9
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