Lebanese Style Vegetable Ragout Food

LEBANESE STYLE VEGETABLE RAGOUT

Lebanese Style Vegetable Ragout image

This is from 365 Ways to Cook Vegetarian. Serve with bulgur or couscous. I have not made this yet and yes, that does seem like a lot of garlic to me. Adjust to your own tastes.

Provided by dicentra

Categories Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
2 onions, chopped
10 garlic cloves, chopped
1 (14 ounce) can diced tomatoes
4 carrots, sliced
2 medium potatoes, peeled and cut in 1 inch cubes
1/2 bunch parsley, cleaned and tied with string
1 tablespoon brown sugar
1 1/2 teaspoons lemon pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
2 medium zucchini, cut in 1/2 inch dice
1 (8 ounce) can artichoke hearts, drained and quartered
1 (15 ounce) can garbanzo beans, drained and rinsed
1 cup plain yogurt

Steps:

In a medium casserole, heat olive oil over medium-high heat. Cook onions, stirring occasionally until golden, 4-5 minutes.
Add garlic and cook, stirring 1 minute. Add tomatoes, carrots, potatoes and parsley. Reduce heat to medium. Cover and cook 20 minutes.
Add brown sugar, lemon pepper, cinnamon, coriander, zucchini, artichoke hearts, and garbanzo beans. Cover and cook for 10 minute.
To serve, discard parsley, Stir in yogurt and heat through.

Nutrition Facts : Calories 295.6, Fat 7.4, SaturatedFat 1.7, Cholesterol 5.3, Sodium 297.8, Carbohydrate 51, Fiber 11.4, Sugar 12, Protein 10

VEGETABLE RAGOUT

Vegetable Ragout image

Make and share this Vegetable Ragout recipe from Food.com.

Provided by MsBindy

Categories Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

2 tablespoons vegetable oil
2 garlic cloves, minced
2 cups onions, chopped
2 medium carrots, sliced in 1/2 pieces
4 medium celery ribs, chopped
1 1/2 cups cut green beans
2 bay leaves
1 pinch dried thyme
1 1/2 cups dry red wine
1 1/2 cups zucchini, sliced
1 lb sliced mushrooms
2 medium potatoes, cut into chunks
2 tablespoons tamari soy sauce
1/2 teaspoon salt
1 cup vegetable stock
3 tablespoons tomato paste
1 teaspoon Dijon mustard
1 tablespoon vinegar
1 tablespoon molasses
1 pinch black pepper
1 teaspoon dried basil

Steps:

Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.
Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
Reduce heat, cover, and simmer for 5 minutes.
Add the zucchini and mushrooms.
Combine the sauce ingredients and then stir the sauce into the vegetables.
Simmer about 30 minutes until the vegetables are tender.
While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
Drain and add them to the ragout a few minutes before serving.

Nutrition Facts : Calories 345.6, Fat 7.8, SaturatedFat 1.1, Sodium 1113.2, Carbohydrate 48, Fiber 8.4, Sugar 14.5, Protein 9.8

VEGETABLE RAGOûT

Vegetable Ragoût image

Categories Soup/Stew Tomato Artichoke Green Bean Spinach Pea Bell Pepper Summer Self

Number Of Ingredients 13

Ingredients

1 tsp olive oil
1 medium onion, chopped
1 red or yellow bell pepper, cored, seeded and chopped
2 stalks celery, sliced
2 large carrots, thinly sliced
1 cup green beans, cut into 1-inch lengths
1 1/2 cups halved cherry tomatoes
1 cup frozen peas
1 cup artichoke hearts (4 hearts or a small jar) in brine, drained and quartered
2 cloves garlic, peeled and chopped
1 tbsp chopped fresh tarragon leaves (about 5 sprigs) or 1 tsp dried tarragon
3/4 cup tomato juice (or vegetable broth)
1 cup shredded baby spinach leaves

Steps:

Heat oil in a large nonstick pan. Add onion, pepper, celery, carrots, and beans. Cook over medium heat until vegetables are tender yet crisp, about 5 minutes. Add tomatoes, peas, artichokes, garlic, and tarragon and cook 2 minutes longer. Add tomato juice and bring to a simmer. Add spinach and simmer 1 minute longer. Season with salt to taste. Serve over couscous or rice, if desired.

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