The summer vegetable ragù is a tasty sauce for pasta, tagliatelle, or to create a vegetable menu, an excellent alternative to the classic red or white meat ragù. The vegetarian ragù is light, flavorful, and easy to prepare with mixed seasonal vegetables.
SEASONALITY
#carrots – all year round
#eggplants – June to October
#round tomatoes #SanMarzano – May to September
#zucchinis – May to October
Other vegetable sauces
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring, Summer, and Fall
Summer Vegetable Ragù
- 1 onion
- 1 clove garlic (optional)
- 1 carrot
- 1 eggplant (long)
- 3 zucchinis
- 2 tomatoes (ripe or 1 cup of tomato sauce)
- to taste extra virgin olive oil
- to taste salt (and aromatic herbs or vegetable broth)
- 2 teaspoons capers
- 10 leaves basil
To make it creamier, you can add two raw potatoes (julienned).
Summer Vegetable Ragù
Prepare and wash the vegetables.
Finely chop the onion and sauté it for about 5 minutes with a little oil and water. Add the vegetable broth and/or herbs, and salt.
Add the other grated or diced vegetables in the following order.
Peel and grate the carrot, add it to the sauté.
Peel and grate the eggplant, add it to the sauté.
Grate the zucchinis and add them to the sauté.
Peel and dice the tomatoes or add tomato sauce to the ragù.
Cook until desired consistency is reached, adding a little water if necessary.
At the end of cooking, to enhance the flavor of the sauce, you can add washed and chopped capers.
USAGE
Cook the pasta in plenty of salted water. Season with the summer vegetable ragù, a drizzle of raw extra virgin olive oil, and a few basil leaves.
This vegetable sauce can also be used to dress cold pasta.
STORAGE
It keeps for 3 days in the refrigerator in an airtight container.
It keeps in the freezer for about 3 months.
