Vegetables, Healthy Foods Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Provencal ragout

Yield: 8 Servings

Ingredients:

• 2 lg Eggplants; cut into 1 1/2" -cubes
• 1 c Black olives in water
• 8 Plum tomatoes; quartered -lengthwise
• 1 lb New potatoes; quartered
• 2 pk Button mushrooms (10 oz ea)
• 2 lg Yellow squash; cut into 1" -cubes
• 2 Red bell peppers; cut into -large chunks
• 4 Ribs celery; cut into 1/2" -pieces
• 1/4 c Dried thyme
• 1/4 c Dried basil
• 12 Whole garlic cloves
• 2 c Red wine
• 6 c Vegetable stock or water
• 1 ts Black pepper

Instructions:

Preheat oven to 375 deg. Combine all ingredients in a large roasting pan or casserole dish. Place in oven and cook uncovered for about 4 hours stirring every 30 minutes. Add more wine or vegetable stock if liquid evaporates too quicly. Serve hot. Per serving: 306 cal; 10 g prot; 290 mg sod; 46 g carb; 7 g fat; 0 mg chol; 164 mg calcium Source: Vegetarian Gourmet Winter 93/MM by DEEANNE

Web Standards & Support: