Summer Vegetable Ragout
Use only the freshest vegetables—preferably from your own garden or farmers' market—for the best flavor when making the vegetable stew.
3 garlic cloves, minced
3 teaspoons olive oil
12 green onions (scallions), white and green parts, cut into 1 1/2-inch pieces
1/2 pound zucchini, halved lengthwise and cut into 1/2-inch pieces
1/2 pound yellow squash, halved lengthwise and cut into 1/2-inch pieces
1 1/2 cups frozen corn, thawed
1 cup water
1 teaspoon vegetable base or bouillon granules
3 cups small cherry tomatoes, halved
1 teaspoon dried tarragon
Salt and freshly ground pepper to taste
- In a 12-inch heavy skillet sauté garlic in oil over moderately high heat, stirring just until fragrant. Add green onions, zucchini, squash, corn and sauté, stirring occasionally, until zucchini and squash are golden in spots, about 4 minutes.
- Add water and vegetable base or bouillon granules. 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 to taste. Serve warm or at room temperature.
Makes 2 servings.