Vegetable Ragout Recipe

Vegetable Ragout Recipe

Vegetable Ragout Recipe

Vegetable Ragout Recipe

 

Vegetable Ragout can be served as a side dish to meat or as a separate dish.

 

Cooking — 50 minutes

 

Recipe:

Ingredients for 2 servings
  • Zucchini — 1 piece
  • sweet red pepper — 1 piece
  • carrots — 2 pieces
  • Apple — 1 piece
  • Onion — 1 piece
  • garlic — 2 cloves
  • fresh thyme — 4 sprigs
  • Rosemary fresh — 3 sprigs
  • Basil — 2 sprigs
  • Balsamic vinegar — 50 ml
  • olive oil — 3 canteens spoon
  • Bay leaf — 1 pieces
  • black pepper freshly ground — 1 pinch
  • sea salt — 1 pinch

 

Cooking:

Onion, carrot and garlic to clean. From sweet pepper remove base and seeds. All the vegetables cut into small cubes. Apple cut into the same cubes.

Warm up in the heavy (preferably earthenware) saucepan or deep heavy skillet 2 Tablespoons extra virgin olive oil, lay out there prepared vegetables and Apple, add sprigs of Rosemary, thyme leaves, bay leaf, salt and pepper, cover andsimmer for about 10 minutes.

Pour the balsamic vinegar, stir and simmer for a further 5 7 minutes until cooked vegetables they must preserve the shape of cubes, and not turn into puree. Add torn Basil hands, drizzle with olive oil and serve.

If you want to cook vegetables with meat take this recipeGreek Moussaka

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