Roasted Vegetable Ragout Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED VEGETABLE RAGOUT



Roasted Vegetable Ragout image

During the months when the produce aisle seems a bit bare (no locally grown tomatoes or piles of fresh corn in sight), take advantage of the ever-growing variety of root vegetables that are showing up everywhere. Rough, rustic, and roasted, the root vegetables featured in this dish are filling, comforting, and nutritious.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 17

6 cipolline onions
4 baby turnips, or 2 large, cut in eighths
1 small celery root, peeled and cut into wedges
1/2 pound whole baby carrots
3 new potatoes, halved
2 leeks, white part only, cleaned and cut into 1/4-inch rings
2 parsnips, peeled and quartered
8 Brussels sprouts
1 tablespoon extra-virgin olive oil
2 sprigs each of fresh thyme, rosemary, and parsley
1/2 cup white wine
2 cups Vegetable Stock, or low-sodium canned
One 28-ounce can whole tomatoes
1 bay leaf
2 cups coarsely chopped Swiss chard
Kosher salt and freshly ground black pepper
Simple Creamy Polenta

Steps:

  • Preheat the oven to 475 degrees.
  • In a heavy roasting pan, combine the vegetablesand olive oil and toss to coat. Roast 20 to 30 minutes, turning every 10 minutes, until the vegetables are nicely browned.
  • Meanwhile, tie the herbs together with kitchen string. Transfer the pan to the top of the stove. Add the wine, stock, tomatoes, and herbs and cook over high heat for 15 minutes. Stir in the Swiss chard and cook 2 minutes more.
  • Season with salt and pepper. To serve, spoon the vegetables and sauce over the polenta.

ROASTED VEGETABLE RAGù



Roasted Vegetable Ragù image

Categories     Mushroom     Tomato     Vegetable     Side     Roast     Low Fat     Vegetarian     Low/No Sugar     Basil     Fennel     Fall     Healthy     Vegan     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

Nonstick vegetable oil spray
10 ounces fresh crimini mushrooms, quartered
3 medium carrots, thinly sliced
1 large onion, coarsely chopped
1 large red bell pepper, cut into 1/2-inch dice
1 large fresh fennel bulb, trimmed, cut into 1/2-inch dice
1 large parsnip, peeled, cut into 1/2-inch dice
4 garlic cloves, sliced
2 tablespoons extra-virgin olive oil
3 teaspoons chopped fresh rosemary
2 medium zucchini, trimmed, cut into 1/2-inch dice
2 cups (or more) canned vegetable broth
1 28-ounce can diced tomatoes in juice
1/3 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley

Steps:

  • Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Spread mushrooms and next 6 ingredients in single layer on prepared sheet. Drizzle with oil; sprinkle with 2 teaspoons rosemary, salt, and pepper. Roast until vegetables are tender, stirring occasionally, about 1 hour.
  • Add zucchini, 2 cups broth, and tomatoes with juices to vegetables; stir to blend well. Continue to roast until zucchini are tender and juices thicken slightly, stirring occasionally and adding more broth if liquid evaporates too quickly, about 30 minutes longer. Transfer ragù to bowl. Mix basil, parsley, and 1 teaspoon rosemary into ragù. Season with salt and pepper.

BASIC VEGETABLE RAGOUT



Basic Vegetable Ragout image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried thyme leaves or 1 teaspoon fresh thyme, minced
1 medium zucchini, medium diced
1/4 teaspoon dried tarragon or 1 teaspoon fresh tarragon, minced
1 28-ounce can plum tomatoes, chopped, juice reserved
1/4 teaspoon dried basil or 1 teaspoon fresh basil, minced
1 cup brown rice, cooked in 3 cups salted water
1/2 cup grated Parmesan cheese

Steps:

  • In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.

ROOT VEGETABLE RAGOûT



Root Vegetable Ragoût image

Categories     Onion     Potato     Side     Roast     Sauté     Low Cal     High Fiber     Low/No Sugar     Carrot     Parsnip     Turnip     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 9

1/2 pound pearl onions (about 1 cup)
1 medium turnip
1 medium Yukon Gold or other yellow-fleshed potato
2 medium carrots
2 medium parsnips
2 teaspoons vegetable oil
2 tablespoons unsalted butter
1/2 cup veal stock (4 fluid ounces)
Garnish: chopped fresh flat-leafed parsley leaves and blanched grated lemon zest

Steps:

  • Have ready a bowl of ice and cold water. Cook onions in boiling water 3 minutes and drain in a colander. Transfer onions to ice water to stop cooking. When onions are cool enough to handle, peel and reserve. Preheat oven to 425°F.
  • Peel remaining vegetables and cut enough into 1/2-inch cubes to measure 3/4 cup each. In a shallow roasting pan toss vegetables (except onions) with oil and roast in middle of oven until tender and golden, about 20 minutes.
  • In a large skillet heat butter over moderate heat until foam subsides and cook onions, stirring, until tender and pale golden. Add roasted vegetables, stock, and salt and pepper to taste and simmer until stock is slightly thickened and coats vegetables, about 2 minutes.
  • Serve ragout garnished with parsley and zest.

8 VEGETABLE RAGOUT



8 Vegetable Ragout image

Make and share this 8 Vegetable Ragout recipe from Food.com.

Provided by Chef lanmar

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 large sliced onion
1 large sliced carrot
2 minced garlic cloves
1 tablespoon vegetable oil
1 thickly sliced celery
2 cups sliced mushrooms
1 (19 ounce) can undrained Italian stewed tomatoes
1/4 teaspoon pepper
hot pepper sauce
1 (19 ounce) can romano beans or 1 (19 ounce) can kidney beans
1 cup corn kernel
1/4 cup chopped fresh parsley (optional)

Steps:

  • Saute onion, carrot, garlic in vegetable for 5 minutes.
  • Stir in celery and mushrooms and saute til soft.
  • Add tomatoes, pepper, hot sauce and beans.
  • Bring to a boil. Cover and simmer, stirring often, about 20 minutes.
  • Add corn and when hot again stir in parsley and serve.

Nutrition Facts : Calories 156.2, Fat 4.3, SaturatedFat 0.6, Sodium 671.3, Carbohydrate 29.1, Fiber 6, Sugar 9.1, Protein 5.3

ROASTED VEGETABLE RAGOUT WITH POLENTA



Roasted Vegetable Ragout With Polenta image

You could make the ragout with or without the polenta, it would be great either way. You could also sub in with half the quantity of the dried herbs.

Provided by Margie99

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 3/4 cups vegetable broth or 1 3/4 cups chicken broth
1/4 teaspoon dry mustard
1 pinch cayenne powder
1 cup yellow cornmeal
1 large leek, trimmed, halved and rinsed well
2 cups small cauliflower florets
1 cup baby carrots, halved lenghtwise
8 ounces baby bella mushrooms or 8 ounces white mushrooms
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup fresh corn or 1 cup frozen corn
roma tomato, chopped
1/4 cup thinly sliced basil leaves
1 tablespoon fresh marjoram
1 tablespoon fresh thyme

Steps:

  • For the polenta:Coat a 8 in glass baking dish with cooking spray. In a large saucepan combine 2 cups water with broth, mustard and cayenne, bring to boiling. Reduce heat to medium and whisk in cornmeal. Reduce heat to medium low, cover and cook 5 minutes or until thickened, stirring occasionally. Remove from heat, pour into baking dish, set aside to get firm.
  • For the ragout: Preheat oven to 425 degrees. Cut off and discard dark green top from the leek, cut it into 1 inch slices and put in a large bow. Add cauliflower, carrots, mushrooms and garlic, drizzle with oil and toss to coat. Spread vegetable in a large roasting pan. Roast for 8 minutes.
  • Remove pan from oven and stir in corn and tomatoes. Put back in the oven for 20-25 minutes or until the vegetables are tender. Remove from oven and put vegeetables and juices in a large dutch oven.
  • Put dutch oven over medium heat. Cook vegetables for 5-10 minutes or until thickened. Stir in basil, majoram and thyme.
  • Meanwhile preheat broiler with top rack 4-6 inches from heat source. Line a baking sheet with foil and coat with cooking spray. Cut polenta into 12 squares and place on baking sheet. Broil 5-8 minutes or until lightly browned.
  • To serve; place 2 polenta squares on each plate and top with ragout.

Nutrition Facts : Calories 173.9, Fat 5.9, SaturatedFat 0.8, Sodium 43.8, Carbohydrate 28.3, Fiber 4.3, Sugar 4, Protein 5

ROASTED CARROT AND RED LENTIL RAGOUT



Roasted Carrot and Red Lentil Ragout image

Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces. This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup. Serve it over rice to temper the heat.

Provided by Molly O'Neill

Categories     dinner, soups and stews, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

1 1/2 pounds carrots, peeled
5 tablespoons olive oil
2 1/2 teaspoons kosher salt
Freshly ground black pepper to taste
1 medium onion, sliced thin
3/4 teaspoon ancho chili powder
3/4 teaspoon chipotle chili powder
1/8 teaspoon cayenne pepper
1 cup red lentils
5 cups chicken stock

Steps:

  • Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in 1/4-inch dice.
  • Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 855 milligrams, Sugar 10 grams

ROASTED WINTER VEGETABLE RAGOUT IN PASTRY CUPS



Roasted Winter Vegetable Ragout in Pastry Cups image

This meat-free dish is far from boring . . . in fact, its great taste and elegant presentation make it easy to impress your friends and family.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 1h

Yield 6

Number Of Ingredients 11

1 (10 ounce) package Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
1 (16 ounce) package whole peeled baby carrots
1 large onion, cut into 8 wedges
2 each parsnip, peeled and diced
4 cloves garlic, minced
2 tablespoons olive oil
2 cups Swanson® Vegetable Broth (regular or certified organic)
⅓ cup uncooked couscous
1 (7 ounce) bag arugula
1 tablespoon Grated zest of 1 lemon
2 tablespoons chopped fresh parsley

Steps:

  • Heat the oven to 425 degrees F.
  • Place the carrots, onion, parsnips and garlic into a large bowl. Drizzle with the oil and toss to coat. Spoon the vegetable mixture onto a rimmed baking sheet.
  • Roast for 25 minutes or until the vegetables are tender, stirring occasionally.
  • Spoon the vegetable mixture into a 3-quart saucepan. Stir in the broth and heat over medium-high heat to a boil. Stir in the couscous. Reduce the heat to low. Cook for 3 minutes. Stir in the arugula. Cook for 2 minutes or until the couscous is tender and the arugula is wilted.
  • Divide the vegetable mixture among the pastry shells. Sprinkle with the lemon zest and parsley. Serve immediately.

Nutrition Facts : Calories 354.3 calories, Carbohydrate 43.4 g, Fat 18.1 g, Fiber 7.1 g, Protein 7.6 g, SaturatedFat 4.2 g, Sodium 618.4 mg, Sugar 10.3 g

TAGLIATELLE WITH VEGETABLE RAGU



Tagliatelle with vegetable ragu image

This veggie Bolognese-style sauce is great served with pasta and crams in three of your five-a-day

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 10

1 onion, finely chopped
2 celery sticks, finely chopped
2 carrots, diced
4 garlic cloves, crushed
1 tbsp each tomato purée and balsamic vinegar
250g diced vegetables, such as courgettes, peppers and mushroom
50g red lentil
2 x 400g cans chopped tomatoes with basil
250g tagliatelle (or your favourite pasta)
2 tbsp shaved parmesan (optional)

Steps:

  • Tip the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.
  • Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 min more, add the diced veg, lentils, tomatoes, then bring up to the boil.
  • Turn to a simmer, then cook for about 20 mins. Meanwhile, cook the pasta following pack instructions, then drain. Season the ragu and serve with pasta and Parmesan on top, if you like.

Nutrition Facts : Calories 321 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium

More about "roasted vegetable ragout recipes"

VEGETABLE RAGU RECIPE - ROASTED ROOT VEGETABLE RAGOUT
vegetable-ragu-recipe-roasted-root-vegetable-ragout image
2014-03-07 Instructions. Preheat the oven to 450°F. Cut all the vegetables for the ragout into pieces you'd want to eat with polenta: bite-sized or whatever. …
From honest-food.net
5/5 (1)
Total Time 1 hr 25 mins
Category Main Course
Calories 536 per serving
  • Preheat the oven to 450°F. Cut all the vegetables for the ragout into pieces you'd want to eat with polenta: bite-sized or whatever. Coat with the olive oil and sprinkle with salt. Put the veggies into a roasting pan and roast in the oven until they are nicely browned, about 30 to 40 minutes. Turn them occasionally.
  • Meanwhile, make the polenta. Bring the water to a boil in a medium pot and add a healthy pinch of salt. Sprinkle the polenta into the boiling water with one hand while you stir the water with another. This helps prevent lumps. Turn the heat to medium-low until the polenta bubbles gently. Cook, stirring every few minutes, until the polenta is creamy, about 30 minutes. When it's creamy, turn the heat as low as it will go for now.
  • When the vegetables are ready, move them into a large, wide pot, like a high-sided frying pan. Pour the white wine into the roasting pan and use a wooden spoon to scrape up any browned bits at the bottom of the pan. Pour all that into the pot with the vegetables.
  • Crush the canned tomatoes by hand into the pot and pour in all the juices from the can. Add the bay leaves and thyme. Stew this over medium-low heat for 15 minutes. Add the butter and cheese to the polenta, stirring well. If the polenta is too thick, stir in a little water. The polenta should be smooth and be able to flow a little in a bowl.


AUTUMN RAGOUT WITH ROASTED VEGETABLES RECIPE
autumn-ragout-with-roasted-vegetables image
2010-01-24 Preheat oven to 450º. Combine the first 8 ingredients in a 13 x 9-inch baking dish. Add squash, rutabaga, carrot, and onion, and toss well. …
From myrecipes.com
4/5 (2)
Calories 231 per serving
Servings 10


ROASTED VEGETABLE RECIPES | ALLRECIPES
roasted-vegetable-recipes-allrecipes image
136. Your favorite vegetables such as zucchini, eggplant, carrots, tomatoes, bell peppers and onions roasted in olive oil with herbs, garlic and lemon. By JRCROSBY31. Parmesan Roasted Acorn Squash. Save.
From allrecipes.com


BEEF AND ROASTED VEGETABLE RAGOUT RECIPE - COOKEATSHARE
Place the root vegetables on a large baking sheet (with sides) or possibly wide baking dish. Bake at 375 degrees for about 20 min before adding the remaining vegetables. Roast another 20 min, or possibly till vegetables are browned and tender. Find the 3 garlic cloves and squeeze the garlic out of the skins; chill the roasted vegetables. This ...
From cookeatshare.com


VEGETABLE RAGU RECIPE - ROASTED ROOT VEGETABLE RAGOUT
Jul 24, 2019 - A recipe for roasted root vegetables that are then stewed into a vegetable ragu and served with polenta or pasta. It's a simple vegetarian dinner. It's a …
From pinterest.com


EASY SAUSAGE / ROASTED VEG RAGU - THE ROUND TABLE
2020-04-05 Season with salt and pepper. Simmer over a low heat for 45 mins – 1 hr or alternatively, cover with a lid and place in the oven @180 for 1 hr. If you like the sauce to be rich, stir through 1 tbsp cream before serving. Stir through cooked pasta, top with some torn fresh basil leaves and grated parmesan. ROASTED VEGETABLE RAGU.
From roundtablecookery.com


ROASTED VEGETABLE RAGOUT | VEGETABLE RAGOUT RECIPE, BEET RECIPES ...
Rough, rustic, and roasted, the root veget. Jan 23, 2012 - During the months when the produce aisle seems a bit bare (no locally grown tomatoes or piles of fresh corn in sight), take advantage of the ever-growing variety of root vegetables that are showing up everywhere. Rough, rustic, and roasted, the root veget . Jan 23, 2012 - During the months when the produce aisle seems …
From pinterest.ca


ROASTED ROOT VEGETABLE RAGOUT - AIR CULINAIRE WORLDWIDE
2016-03-03 Ragout is a type of stew that is served as a main dish. While it can have beef or fish as an ingredient, this is a vegetarian ragout featuring roasted root vegetables. Try out this hearty recipe and have a healthy, warming meal in about one hour. Ingredients. 2 parsnips, peeled and diced; 2 medium carrots, peeled and diced; 5-6 Cipollini onions ...
From airculinaireworldwide.com


ROASTED VEGETABLE RAGOUT - MEALPLANNERPRO.COM
6 cipolline onions; 4 baby turnips, or 2 large, cut in eighths; 1 small celery root, peeled and cut into wedges; 1/2 pound whole baby carrots; 3 new potatoes, halved
From mealplannerpro.com


50+ EASY ROASTED VEGETABLE RECIPES | MYRECIPES
2019-09-27 Roasting the vegetables in a hot oven for about 20 minutes is just the right amount of time to bring out their natural sugars without making them too soft. If you can find small salad turnips, try them in place of the radishes. Make a double batch of the vinaigrette to have on hand for a green salad later in the week.
From myrecipes.com


BEEF ROAST WITH VEGETABLE RAGU - SOBEYS INC.
Directions. Preheat oven to 450ºF (230ºC). Rub roast with half the oil. Season with paprika, salt and garlic. Place in roasting pan. Add onions, carrots and peppers to pan and drizzle with remaining oil. Mix to coat veggies with oil and spread them around roast. Roast 15 min. Reduce heat to 375ºF (190ºC).
From sobeys.com


RECIPE: ROASTED WINTER VEGETABLE RAGOUT – CLEVELAND CLINIC
2020-11-30 Ingredients. 1 cup coarsely chopped bok choy or Swiss chard 4 baby turnips, trimmed 1 small celery root, peeled and cut into wedges ½ …
From health.clevelandclinic.org


10 BEST ROASTED VEGETABLES RECIPES | YUMMLY
2022-04-25 Fig-Stuffed Pork Loin with Roasted Vegetables and Herbes De Provence Pork. carrots, New York (top loin) pork roast, garlic, pepper, brown sugar and 12 more.
From yummly.com


VEGETABLE RAGU (PERFECT FOR WEEKNIGHT DINNERS)
2020-03-08 Instructions. In a large sauce pan, over medium heat, warm the oil. Begin to saute the mushrooms, carrots, bell pepper, leek and onion. This will take about 15 minutes for all the vegetables to soften. Once veggies are soft, stir in tomatoes, water and …
From vegetarianmamma.com


ROASTED VEGETABLE RAGOUT | BEET RECIPES, THANKSGIVING RECIPES …
Rough, rustic, and roasted, the root veget. Nov 14, 2011 - During the months when the produce aisle seems a bit bare (no locally grown tomatoes or piles of fresh corn in sight), take advantage of the ever-growing variety of root vegetables that are showing up everywhere. Rough, rustic, and roasted, the root veget . Nov 14, 2011 - During the months when the produce aisle seems …
From pinterest.ca


BEEF RAGOUT WITH ROASTED WINTER VEGETABLES RECIPE
Preheat oven to 425°. Toss vegetables and onion with 1 tablespoon olive oil. Place on baking sheet; roast 20 minutes or until golden. Sauté beef, 1 tablespoon olive oil over medium-high for 5 minutes or until browned.
From recipetips.com


OTTOLENGHI FLAVOR: THE ULTIMATE ROASTING-PAN RAGU RECIPE
Decrease the oven temperature to 375°F/180°C fan. Add the lentils, barley, stock, coconut cream, wine, water, ¼ tsp salt, and a very generous grind of pepper to the roasting pan. Stir very well ...
From chatelaine.com


CHARRED VEGETABLE RAGù RECIPE - KELSEY YOUNGMAN
Step 2. Heat 3 tablespoons olive oil in a large, deep skillet over medium-high. Add cremini mushrooms; cook until bottoms of mushrooms are browned, about 3 …
From foodandwine.com


ROASTED ROOT VEGETABLE RAGOUT - BIGOVEN
Roasted Root Vegetable Ragout recipe: Try this Roasted Root Vegetable Ragout recipe, or contribute your own. Add your review, photo or comments for Roasted Root Vegetable Ragout. American Main Dish Meatless
From bigoven.com


ROASTED SUMMER VEGETABLE RAGOUT {VEGETARIAN} - MY THERAPIST …
2015-08-06 Preheat the broiler. Arrange the cherry tomatoes on a baking sheet with parchment paper or cooking spray in a single layer. Use 2 sheets if you need to. Arrange the eggplant, squash, and zucchini on a separate baking sheet in the same way.
From mytherapistcooks.com


BEEF ROAST WITH VEGETABLE RAGU - SAFEWAY
Remove from oven. Transfer roast to cutting board, cover loosely with foil and rest 15 min. Transfer vegetables to bowl. Step 2. Place roasting pan on stove top over medium heat. Stir in tomato sauce and bring to a boil. Reduce heat to low. Simmer 5 min. Add roasted vegetables back into pan. Stir in parsley. Step 3.
From safeway.ca


ROASTED VEGETABLES RECIPES : FOOD NETWORK | FOOD NETWORK
2022-05-06 All Roasted Vegetable Recipes Ideas. Showing 1-18 of 2210. Garlic Roasted Potatoes. Recipe | Courtesy of Ina Garten Total Time: …
From foodnetwork.com


ROASTED VEGETABLE RAGOUT WITH POLENTA RECIPE - FOOD NEWS
For the ragout, preheat oven to 425°F. Cut off and discard dark green top from leek; cut leek into 1-inch slices. In a large bowl combine leek, cauliflower, carrots, mushrooms and garlic. Drizzle with oil; toss to coat. Spread vegetables in a large roasting pan. Place pan in oven; roast 8 minutes. Remove pan from oven; stir in corn and tomatoes.
From foodnewsnews.com


CHUNKY ROASTED VEGETABLE RAGU | WEGMANS
Directions. Preheat oven to 400 degrees. Toss peppers, squash, mushrooms, eggplant, and basting oil in large bowl; season with salt and pepper. Divide and arrange in single layer on 2 large parchment paper-lined baking sheets. Roast, on separate racks of oven, 20 min. Switch rack position of pans for even roasting.
From shop.wegmans.com


GARDEN VEGETABLE RAGOUT - A FAMILY FEAST®
2015-08-19 Preheat oven to 425 degrees F. In a medium bowl, mix sweet potato, mushroom, fennel, carrots, beans, thyme, salt, pepper and ¼ cup of olive oil. Mix and pour out onto a sheet pan and bake 10 minutes, flip vegetables and bake for …
From afamilyfeast.com


ROASTED VEGETABLE RAGOUT WITH POLENTA - FAMILY FARE
For the ragout, preheat oven to 425°F. Cut off and discard dark green top from leek; cut leek into 1-inch slices. In a large bowl combine leek, cauliflower, carrots, mushrooms and garlic. Drizzle with oil; toss to coat. Spread vegetables in a large roasting pan. Place pan in oven; roast 8 minutes. Remove pan from oven; stir in corn and tomatoes.
From shopfamilyfare.com


CLASSIC FRENCH WINTER VEGETABLE RAGOUT RECIPE
2019-07-25 Preheat the oven to 350F. Put the carrots, butternut squash, red onions, cabbage, and turnips into a large roasting tin. Pour the olive oil over and toss the vegetables to make sure they are all covered. Generously season the vegetables with sea salt and pepper to taste and then pop into the center of the preheated oven.
From thespruceeats.com


GARDEN VEGETABLE RAGU - SIMPLY SCRATCH
2011-10-25 Cook for 1-2 minutes. Pour in the crushed tomatoes, wine and sugar. Simmer uncovered over medium-low heat for 45-60 minutes, stirring ocassionaly. With 20 minutes left on the clock, prepare the pasta according to the package directions. Keep in …
From simplyscratch.com


LINGUINE WITH A ROASTED VEGETABLE RAGU
2019-01-02 Preheat the oven to 450°F . Spritz a baking sheet liberally with cooking spray. Place zucchini, squash and peppers on baking sheet. Drizzle with 1 tablespoon olive oil, Italian seasoning, garlic salt and black pepper. Stir until coated. Roast for 35-40 minutes or until golden, stirring once midway through cooking.
From melissassouthernstylekitchen.com


ROASTED VEGETABLE RAGOUT RECIPE | SPARKRECIPES
combine everything in a large roasting pan and roast at 400 for 20-30 minutes, stirring halfway through. Allow to cool slightly and pulse in food processor until combined, but still a little chunky. serve over pasta or toasted bread topped with parmesan.
From recipes.sparkpeople.com


ROASTED WINTER VEGETABLE RAGOûT IN PASTRY SHELLS
Heat the oven to 425°F. Place the carrots, onion, parsnips and garlic into a large bowl. Drizzle with the oil and toss to coat. Spoon the vegetable mixture onto a rimmed baking sheet. Roast for 25 minutes or until the vegetables are tender, stirring occasionally. Spoon the vegetable mixture into a 3-quart saucepan.
From puffpastry.com


ROASTED VEGETABLE RAGOUT | BEET RECIPES, THANKSGIVING RECIPES …
Rough, rustic, and roasted, the root veget. Aug 29, 2011 - During the months when the produce aisle seems a bit bare (no locally grown tomatoes or piles of fresh corn in sight), take advantage of the ever-growing variety of root vegetables that are showing up everywhere. Rough, rustic, and roasted, the root veget . Aug 29, 2011 - During the months when the produce aisle seems …
From pinterest.com


COD FILLET WITH ROASTED VEGETABLE RAGOûT RECIPE - FOOD NEWS
In this easy dinner recipe, salmon fillets seasoned with salt and pepper are roasted and served on a stew-like ragout of cannellini beans, chard, and cherry tomatoes. A light sprinkling of Pecorino Romano cheese delivers a finishing touch to this healthy meal. 16 of 26.
From foodnewsnews.com


BEEF AND ROASTED VEGETABLE RAGOUT RECIPE - PLAIN.RECIPES
Place the root vegetables on a large baking sheet (with sides) or possibly wide baking dish. Bake at 375 degrees for about 20 min before adding the remaining vegetables. Roast another 20 min, or possibly till vegetables are browned and tender. Find the 3 garlic cloves and squeeze the garlic out of the skins; chill the roasted vegetables.
From plain.recipes


ASTRAY RECIPES: ROASTED ROOT VEGETABLE RAGOUT
Heat oven to 475 degrees. Peel celery root and cut into wedges; wash leeks and cut into ¼-inch rings; peel and quarter parsnips. In a heavy roasting pan, combine the vegetables and olive oil, and toss to coat.
From astray.com


DELICATA AND ROASTED VEGETABLE RAGOUT | MEATLESS MAKEOVERS
Preheat the oven to 400 degrees. Slice and prepare all vegetables and herbs. On two baking sheets spread the squash, beets, celery root and zucchini out in a single layer.
From meatlessmakeovers.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to make vegetable Ragu?
This vegetable ragu recipe is just right for busy week nights or lazy weekends. Cook Mode Prevent your screen from going to sleep. In a large sauce pan, over medium heat, warm the oil. Begin to saute the mushrooms, carrots, bell pepper, leek and onion. This will take about 15 minutes for all the vegetables to soften.
What to serve with vegetable ragout?
Serve the vegetable ragout with crusty baguette and butter for a fabulous vegetarian lunch or supper dish. The ragout can also be served as a side dish for those who prefer to eat meat or even fish by reducing the sauce down even further on the stove top by gently boiling for 5 - 10 minutes.
How to cook root vegetables in the oven?
Rough, rustic, and roasted, the root vegetables featured in this dish are filling, comforting, and nutritious. Preheat the oven to 475 degrees. In a heavy roasting pan, combine the vegetablesand olive oil and toss to coat. Roast 20 to 30 minutes, turning every 10 minutes, until the vegetables are nicely browned.
How long do you cook vegetables in a roasting pan?
In a heavy roasting pan, combine the vegetablesand olive oil and toss to coat. Roast 20 to 30 minutes, turning every 10 minutes, until the vegetables are nicely browned. Meanwhile, tie the herbs together with kitchen string. Transfer the pan to the top of the stove. Add the wine, stock, tomatoes, and herbs and cook over high heat for 15 minutes.

Related Search