The VEGETABLE RAGOUT is a tasty and cheerful dish from the Italian rural tradition, perfect for dressing a good pasta or for adding a lively and flavorful touch to crostini or to accompany a main course. It can also help get children to eat vegetables, who usually don’t like them but adore bright colors and foods that bring a smile. It’s a spring and summer dish, simple yet full of character, naturally very suitable for our vegetarian or vegan friends.
The real secret of the recipe is the combination of vegetables, which must be well balanced, and the perfect cooking of the different ingredients so they can blend together while remaining perfectly crisp. Unlike other ragouts, this one does not like long cooking times or lots of fat; it should remain fresh and bright, pleasing both the eye and the palate.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 fresh spring onions
- 2 carrots
- 1 red bell pepper (large)
- 1 cup peas (better if fresh)
- 2 zucchini (large)
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- 4 leaves basil
Tools
- 1 Pan
Steps
The preparation of the VEGETABLE RAGOUT is really very simple and quick. First of all, wash, dry and trim all the vegetables.
Then cut them all into cubes of the same size so they look attractive as well as taste great.
In a pan add some oil and cook the spring onions with the carrots over low heat. Lightly salt so the spring onions release their water and don’t burn.
Cook for 8 minutes.
At this point add the bell pepper and cook for another 10 minutes.
Finally add the zucchini and the fresh peas. Add one cup of water or vegetable broth and cook for another 10 minutes.
The vegetables should be cooked but still crisp.
Turn off the heat, adjust salt and pepper and add the basil torn with your hands. Finish with another drizzle of olive oil. Stir everything together and use it as a sauce for pasta, on crostini, or as a side dish.
VARIATION
You can enrich the ragout with eggplant, potatoes, fennel, or broad beans — basically with whichever vegetables you prefer depending on the season.
